Preheat your oven to 400°. Stack the tortillas and cut them all into 6 wedges each for a total of 30 wedges. Arrange the pieces on a lined cookie sheet and spray them all generously with non-stick cooking spray. Bake for 15-18 minutes until the chips are all crispy and there are no chewy party remaining. Allow the chips to cool to room temperature.

Meanwhile in a saute pan, cook the chicken and onion for 3-5 minutes. Add the salsa verde and continue to cook for 5 minutes, so the salsa verde reduces to about half the volume and the chicken is no longer pink in the center.

On a large plate arrange the baked chips and top with the chicken verde mixture, tomatoes, queso fresco and cilantro. Serve immediately.