1Cook chicken breast in water until tender. Allow to cool and shred by hand. Reserve 1 cup chicken broth.
2In medium pan add chopped onions to 2 teaspoons light olive oil. Saute for a couple of minutes. Add corn, both the petite and rotel tomatoes, salsa, taco seasoning, and chicken broth to pan. Stir and bring to a low simmer for 3 to 5 minutes.
Note: If fresh corn is out of season use fresh frozen corn that has been thawed.
3Lightly spray a 13 x 9 inch pan with PAM.
Using kitchen shears cut tortillas into smaller pieces.
4Layer in the pan 1/2 the cut up tortillas, 1/2 of the vegetable/chicken mixture, and 1/2 the cheese. Repeat with another layer of the same.
5Bake in a preheated 350 degree oven for 30 minutes or until hot and bubbly. Enjoy!
Optional: If you like, top servings with shredded lettuce and sour cream. You can also add additional salsa.