Easy Cheesy Enchilada Casserole

Preheat oven to 350 F. Lightly grease a 9x13x2-inch casserole dish. In a saucepan, combine chicken broth, crushed tomatoes, chili powder, oregano, cumin, garlic powder, and salt. Bring to a boil over medium heat; reduce heat and simmer, uncovered, for 15 minutes. In a small bowl, combine 2 1/2 cups cheese and onions. Warm tortillas in the microwave, separated by damp paper towels, for 30 to 40 seconds. Dip them in the tomato sauce mixture and lay them in a prepared casserole dish. Fill each tortilla with cheese and onion mixture; roll and place snugly next to each other. Repeat until dish is full. Sprinkle remaining 1/2 cup cheese on top. Bake for 25 to 30 minutes, or until cheese is melted and bubbly. Sprinkle with sliced olives and chili peppers, if desired.