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8 large flour tortillas	1 10-oz. can chicken broth
1/2 cup onion	2 Tblsp cornstarch
2 Tblsp butter	1 tsp garlic salt
4 cups cubed cooked chicken	1 tsp chili powder
1 cup sour cream	1 6-oz. can chopped green chilies
1 can cream of chicken soup	1 pound grated cheese

Soften tortillas in microwave 30 seconds. Saute onion in butter. Stir cornstarch into chicken broth and add to onions. Cook until thick. Add spices and rest of ingredients except cheese and tortillas. Put small amount of creamed mixture in bottom of 9 x 13-inch pan. Tear half of tortillas in small pieces and lay on top of sauce. Next layer 1/2 the chicken, 1/2 the sauce, and 1/2 the cheese. Repeat. Bake at 350 degrees for 30 minutes.