Chicken picado

Delicious! Easy! And the kids even ate it!

3 boneless, skinless chicken breasts, thawed and cut into 1-inch chunks
1/2 stick butter
1/2 cup milk
salt & pepper
3/4 teaspoon minced garlic
4 ounces sour cream
1 diced tomato
5 green onions, chopped
8 ounces monterey jack cheese, shredded
1 teaspoon cornstarch mixed in 1 teaspoon water
2 tablespoons butter

1. Preheat oven to 350 degrees.
2. In a saucepan, melt 1/2 stick butter. Add to that, milk, salt, pepper, garlic, and sour cream. Stir until smooth.
3. Add cornstarch/water mixture and juice from diced tomato to the saucepan. Bring to a boil and cook until thickened, 1-2 minutes. Set aside.
4. Meanwhile in a skillet, melt 2 T butter. Cook the chicken and green onions, until chicken is cooked through.
5. Pour chicken into a pie plate.
6. Pour sauce over chicken.
7. Sprinkle diced tomato and green onion over chicken.
8. Sprinkle cheese over chicken mixture.
9. Bake in oven for 10-15 minutes, until cheese is melted.

Serve with warm tortillas.