8 (6") corn tortillas, cut into strips
8 oz., cooked chicken, diced (remove skin before cooking)
2 chicken broth cubes
1 3/4 c. skim milk
2 (4 oz.) cans chopped green chilies
1/4 c. chopped onions
2 tbsp. flour
1 tsp. salt
2 tbsp. tomato paste
1/4 c. canned sliced mushrooms, drained
4 oz. lowfat mozzarella cheese

Layer 1/2 of tortilla strips and chicken in a casserole dish sprayed with Pam. Repeat layer. In saucepan, combine flour, salt, chicken broth cubes and tomato paste. Gradually add milk until well blended. Cook over medium heat stirring until thickened. Remove from heat. Stir in mushrooms, chilies and onion. Pour sauce over chicken and tortillas. Sprinkle evenly with cheese. Cover with foil and refrigerate overnight. Bake covered at 300 degrees for approximately 1 hour and 15 minutes. Serves 4.