- Preheat oven to 425°.
- In a skillet on medium-high heat add 1 Tbsp. olive oil. Add 1/2 cup onion and 1 tbsp. garlic. Saute until soft and opaque -about 3 minutes. Add corn, cooked chicken 1 1/2 tablespoons cilantro and next 5 ingredients (through black pepper) to chicken; stir until smooth.
- Combine remaining 1 1/2 cups onion, remaining 2 Tbsp. Garlic, broth, salsa, 1/4 cup lime juice in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Remove from heat; let stand 10 minutes. Carefully pour mixture into a blender; add 2 tablespoons cilantro. Process until smooth.
- Heat a large skillet over medium-high heat. Add 2 tortillas; cook 1 1/2 minutes on each side. Remove tortillas from pan; repeat procedure with remaining tortillas. Cut tortillas into quarters.
- Spread 1/2 cup salsa mixture in the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Arrange 12 tortilla quarters over the salsa mixture. Spoon half of chicken mixture over tortillas. Repeat layers, ending with tortillas.
- Pour remaining salsa mixture over tortillas; sprinkle evenly with cheddar cheese.
- Bake at 425° for 15 minutes or until bubbly and lightly browned. Top with remaining cilantro, diced tomatoes, sour cream or your favorite tex-mex toppings.