Quick Chicken, Tortilla Casserole

A casserole of tortillas filled with chicken makes a dandy potluck casserole. It can be assembled in less than 30 minutes, it is portable and takes only 25 minutes to heat through before dinner is served.

CHICKEN TORTILLA CASSEROLE

2 tablespoons oil

5 to 6 chicken breast halves, boned and skinned, cut into thin strips

1/2 cup thinly sliced green onions

1 clove garlic, minced

3 tablespoons cornstarch

4 cups cold chicken broth

1 1/2 cups shredded Jack cheese

1/2 cup mayonnaise or salad dressing

1 cup sour cream

1 (4-ounce) can chopped green chiles, undrained

1/2 cup sliced black olives

1/4 cup chopped cilantro or parsley

12 (7-inch) flour tortillas

Cilantro leaves

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

In saucepan stir together cornstarch and chicken broth, stirring constantly. Bring to boil over medium heat. Boil 1 minute.

Stir in 1 cup cheese, mayonnaise, sour cream, chiles, 1/4 cup olives and cilantro until smooth.

Remove 1 cup sauce and stir into chicken mixture. Spoon 2 tablespoons chicken mixture into each tortilla. Roll to enclose.

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

Bake at 350 degrees 25 to 30 minutes or until lightly browned. Let stand about 10 minutes before serving. (Sauce will thicken upon standing.) Garnish with cilantro leaves if desired. Makes 6 servings.