Chicken Enchilada Casserole

Chicken Enchilada Casserole

8 large flour tortillas

½ cup onion

2 T. butter

4 cups cooked chicken, cubed

1 cup sour cream

6 oz can diced green chilies

1 can cream of chicken soup

10 oz chicken broth

2 T. cornstarch

1 tsp. garlic salt

1 tsp. chili powder

16 oz. grated cheddar/ Mexican mix cheese

Saute onion in butter.  Stir cornstarch into the chicken broth and add to onions.  Cook until thick.  Add spices and the rest of tingredients except cheese and tortillas.  Put small amount of creamed mixture in bottom of greased 9 x 13 pan.  Soften tortillas in microwave for 30 seconds. Tear half of tortillas in small pieces and lay on top of sauce.  Next, layer 1/2 the chicken, ½ the sauce and ½ the cheese.  Repeat. Bake at 350 for 30 minutes.