1 lb. boneless, skinless chicken, cooked and chopped into bite size pieces
3 Tbsp. butter
1 tsp. garlic
1 onion, chopped
1 Tbsp. flour
1 Tbsp. cornstarch
1 (14 oz) can chicken broth or homemade equivalent
1 (4 oz) can diced green chilies
1 (14 oz.) can diced tomatoes, do not drain
2 C. sour cream
2 C. shredded mozzarella cheese, divided
12 corn tortillas
Nonstick cooking spray
In a large skillet melt butter and sauté onions and garlic until soft. Add flour, cornstarch, chicken broth and chilies, cook until smooth. Mix in the chicken and remove from heat. In a medium bowl combine tomatoes, sour cream and 1 C. of the cheese, add to the chicken mixture. Spoon some sauce into each tortilla and roll up; placing in a 9 x 13 inch casserole dish that has been sprayed with nonstick cooking spray. Pour any remaining sauce over the top over all as evenly as possible. Top with remaining cheese. Bake at 350 degrees until hot about 15 minutes.
