Mexican Chicken Casserole

1 1/2 to 2 lbs. boneless chicken breasts, cut in strips
1/2 c. onion, finely chopped
2 tbsp. oil
1 clove garlic
8 oz. salsa
4 c. cold chicken broth
1/4 c. parsley
3 tbsp. corn starch
1/2 c. sour cream
1/2 c. mayonnaise
6 oz. shredded Jack cheese
12 (6 inch) flour tortillas

Saut?in oil: Chicken, onion, garlic, set aside. Bring to a boil chicken broth and corn starch and cook 1 minute. Add cheese sour cream, mayonnaise, salsa and parsley. Combine 1 cup of sauce with the chicken mixture. Spoon mixture into tortillas and place seam down in baking dish. Pour remaining sauce over tortillas and sprinkle with remaining cheese. Bake at 350 degrees for 20 to 25 minutes. (2 pans may be needed).

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