Mexican Chicken

1. 1

   Steam chicken about 1 hour; cool and remove bones and skin. Retain broth.

2. 2

   Use a nonstick spray on a skillet.

3. 3

   Add soy sauce and mushrooms and saute, covered, until tender.

4. 4

   Dissolve cornstarch in chicken broth; bring to a boil and thicken.

5. 5

   Add salsa and mushrooms to broth and simmer 15 minutes.

6. 6

   In a 2 1/2-quart casserole, make 2 layers each:

7. 7

   tortillas, chicken, cheese and sauce.

8. 8

   Refrigerate overnight.

9. 9

   Bake in a 350u00b0 oven for 50 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.