Chicken Tortilla Casserole

Ingredient -

• 2 T oil
• 6 chicken breast halves, boned/skinned, cut into thin strips
• 1/2 cup thinly sliced green onions
• 1 clove garlic (minced)
• 3 T cornstarch
• 4 cups cold chicken broth
• 1 1/2 cup shredded monterey jack cheese (divided)
• 1/2 cup Miracle Whip salad dressing
• 1/2 cup sour cream
• 1 (4 oz) can chopped green chilies (undrained)
• 1/2 cup sliced ripe olives (divided)
• 1/4 cup chopped parsley or cilantro
• 12 (7 inch) flour tortillas

Preparation Method

Heat oil in large skillet over medium-high heat. Add chicken, onions, and garlic, cook stirring frequently until chicken is golden brown and cooked through, about 10 minutes.

In saucepan stir together cornstarch and chicken broth stirring constantly. Bring to boil over medium heat; boil one minute.

Stir in 1 cup of the cheese, salad dressing, sour cream, chilies, 1/4 cup of the olives and cilantro until smooth.

Remove 1 cup sauce and stir into chicken mixture. Spoon 2 tbsp chicken mixture into each tortilla; roll to enclose.

Place tortilla seam side down in a 13x9 baking pan. Spoon over remaining sauce. Top with remaining cheese and olives.

Bake at 350' for 25 minutes or until thoroughly heated.