Preheat the oven to 375 degrees Fahrenheit and spray a 9X13 baking pan with non-stick cooking spray. Set aside.
Heat the olive oil in a large skillet over medium high heat. Add in the diced onions and red bell pepper. Sauté for 3-4 minutes until the vegetables are tender.
In a large mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup and chicken broth.
Then stir in the diced tomatoes with green chiles, chili powder, garlic powder and sautéed onions and peppers and cooked shredded chicken until well combined.
Cut the tortillas in half and spread half of them along the bottom of the baking dish.
Spread half of the chicken mixture on top of the tortillas and top with half of the shredded cheese.
Then repeat the layers 1 more time in the pan: tortillas, chicken mixture and shredded cheese.
Bake for 25-30 minutes until the mixture is heated through and the casserole is bubbly.
Remove from the oven. Let the casserole sit for 5 minutes and then it’s ready to serve and enjoy!