Chicken Chili Casserole

12 corn torillas
2-3 chicken breasts
1 15oz can chicken broth or boullion cube
1 can chopped green chiles
1 can cream of chicken soup
2-3 cups grated colby jack cheese
1 tsp Montreal Steak Seasoning
1 tbs butter or 2 tsb olive oil

Cut chicken into chunks and cook in oil or butter with montreal steak seasoning until chicken isnt pink. Combine chicken soup, broth, and green chilies in a bowl. Place six torillas on the bottom of a 9 X13 pan and pour half the wet mixture over the torillas. Place half the cooked cubed chicken then cover with cheese. Repeat with torillas, wet mixture, chicken, and cheese. Bake at 350 degrees for about 20 minutes or until cheese is melted. Serves 6.