The recipe is 3 - 4 c., cooked, diced chicken, 1 pkg. (10-12) flour tortillas, 1 med. onion, chopped, 2 (10 0z) cans cream of chicken soup, 1 can (1 c.) tomatoes and chilies, 4 c. grated Cheddar cheese and 4 tbsp. quick cooking tapioca.
The directions are to mix the chicken, soup, tomatoes and tapioca. Rip 2 to 3 tortillas into pieces and line the bottom of a 5 qt. crockpot. Add 1/3 of the chicken mixture; top with 1/3 of the onion and cheese. Repeat layers of tortillas, chicken mixture, onion and cheese two more times. Cover, cook on low for 6 - 8 hours or on high for 3 hours.
I will try it with the cornstarch/tomato juice combination and let you know how it turns out. Thanks for your help.