Spanish Chicken Casserole

4 chicken breasts, boiled until tender
10 1/2 ounce can of cream of chicken soup
10 1/2 ounce can of cream of mushroom soup
1 cup milk
2 small cans of green chile salsa
1 small onion minced
1 small can sliced black olives
1 small can sliced mushrooms
1 tablespoon chicken broth
12 corn tortillas, cut into strips
1 1/2 pounds grated cheddar cheese

Remove skin and bones from chicken. Cut into large pieces. Mix soups, milk, onion, salsa, broth, olives and mushrooms together. Place half of the tortilla strips on the bottom of a greased casserole dish. Cover the tortilla strips with half of the chicken, half of the sauce and half of the cheese. Repeat layer one more time. Refrigerate overnight. Bake at 300° for 90 minutes.