Step 1

Boil the chicken in a pot of water until cooked through (25-30 minutes)

Step 2

Chop vegetables and mince the garlic; saute them in olive oil in a large pan (use a large one - you'll be adding the chicken and sauce to this later)

Step 3

Add the can of Ro-Tel and set aside

Step 4

To make the cheese sauce, heat the chicken broth and "milk" on medium high; whisk in the corn starch until thick; lower the heat and add the Daiya shreds and salt; once the shreds are melted, remove from the heat

Step 5

Preheat oven to 375 degrees F

Step 6

Spray a 9x13 glass baking dish with olive oil cooking spray

Step 7

Put one layer of tortillas on the bottom and heat in oven for 4-5 minutes to get them slightly crisp (tear them in half as needed to create 1 layer)

Step 8

Once the chicken is done, drain the hot water out of the pot and run cold water in the pot to cool the chicken; when cool enough; shred the chicken and put into the large saucepan with the vegetables.

Step 9

Add the sauce to the large pan with the chicken and veggies and mix thoroughly.

Step 10

Pour half of the chicken/veggie/sauce mixture over the first layer of tortillas

Step 11

Add another layer of tortillas

Step 12

Pour the rest of the chicken/veggie/sauce mixture over the second layer of tortillas

Step 13

Add 1 cup of Daiya shreds to the top

Step 14

Bake for 20 minutes on 375; cut and plate. Garnish with lemon, cilantro and/or avocado as you prefer. Enjoy!