In a large skillet, sauté the onion and green bell pepper until soft.
In a mixing bowl, combine the cooked chicken, cream of mushroom soup, cream of chicken soup, diced tomatoes with green chilies, chicken broth, sautéed onion, and green bell pepper.
Layer half of the torn tortillas in the bottom of a baking dish.
Spread half of the chicken mixture over the tortillas.
Sprinkle half of the shredded cheese over the chicken mixture.
Repeat the layers with the remaining tortillas, chicken mixture, and cheese.
Bake in the preheated oven for about 40 minutes, until bubbly and golden brown.
Notes:
This casserole is perfect for a family dinner or potluck. You can make it ahead and refrigerate it until you're ready to bake.