8 oz. Chicken, cooked and diced (skinned)
6 corn tortillas
1 can diced green
1 onion, diced
6 oz. shredded cheddar cheese
1 4oz. can mushrooms, drained
1 cup evaporated skimmed milk
2 Tbsp. Cornstarch
1 cup chicken broth
1 tsp. salt
1 can Rotel

Spray a 9×13″ pan with non-stick cooking spray. Cut tortillas in 9 pieces and
use half in bottom of the pan. Use half of the chicken and place over tortillas. Repeat layers. Set aside. In saucepan, dissolve cornstarch in chicken broth and cook over low heat. Add onion, green chilies, milk, mushrooms, salt and Rotel. Cook for about 5 minutes. Pour this mixture over the chicken and tortillas. Cover evenly with cheese. Bake at 375 for 30 minutes. Serving/Portion: 1/4 of the pan
Points: 7 per SERVING