Chicken Tortilla Casserole using Rotisserie Chicken

Ingredients

1 Rotisserie chicken, boned and skinned, cut in thin strips
1 Tbs oil
1/4 c thin slice green onion
2 c chicken broth
3/4 c shredded Monterey Jack cheese
1/4 c Miracle Whip dressing
1/4 c sour cream
2 oz chopped green chiles
1/4 c black olives
2 Tbs chopped parsley or cilantro
6 flour tortillas ( 7 inch )
1 small clove garlic minced
1 1/2 Tbs cornstarch

Instructions

Preheat oven to 350.

Heat oil over medium-high heat. add onion cook till softened, add garlic, cook for 30 secs. Add chicken and warm through, about 3-4 minutes.

In another pan, make slurry of cornstarch and some of the broth. Add remaining broth and bring to boil for one minute - constant stirring.

Stir in half of cheese, salad dressing and sour cream, chilies, 2 T of olives and parsley/cilantro.

Remove 1/2 cup sauce and stir into chicken mixture. Spoon 2+ T of chicken mixture into each tortilla; roll to enclose.

Place seam side down in 8x8 baking pan. Spoon remaining sauce over. Top with remaining cheese, olives.

Bake at 350 for 20 minutes or until heated through.

Notes

Original called for 6 breasts, rotisserie chicken boned/skinned is equal to about 4 breasts.
This recipe was cut in half ( 3 breasts ) so you could use less chicken or add more of the other ingredients.