Step 1

Preheat oven to 350 degrees Fahrenheit.

Step 2

In a blender on low, combine the cream of chicken soup, cream of mushroom soup, chicken broth, tomatoes.

Step 3

Set aside.

Step 4

Coat a 9-by-13-inch baking dish (2 1/2 quart casserole dish) with cooking spray.

Step 5

Place 1/3 of the tortillas in the bottom of the pan, layering half each of the chicken and onion, then sprinkle with one-third of the grated cheese.

Step 6

Pour 1/3 of the soup mixture over the top, and then repeat the layers.

Step 7

Top the casserole with the remaining third of the cheese.

Step 8

Bake for 45 minutes or until the cheese has melted and browned slightly.