4 boneless, skinless chicken breasts, boiled
8 corn tortillas
1 onion, diced
8 oz. grated Cheddar cheese
1 1/2 c. evaporated milk
2 tbsp. cornstarch
2 c. chicken broth
2 cans Ro-tel tomatoes
1 tsp. salt

Spray 9 x 13 inch pan with cooking spray. Cut tortillas into 8 wedges each and layer 1/2 tortillas and 1/2 chicken. Repeat. Dissolve cornstarch in broth. Add milk, tomatoes and onion. Cook 5 minutes and pour over chicken. Top with cheese. Bake at 350 degrees for 20-30 minutes.