Line the bottom of a 9x13 inch pan with torn up corn tortilla pieces, about 2 layers. Pour broth over tortillas until they are soft. Place chicken over tortillas. Mix soups and rotel together and pour over the chicken. Add a thin layer of tortillas over soups. Pour enough broth to make tortillas soft. Sprinlle cheese evenly over the top. Bake at 350°F for 45-60 minutes.