Chicken Sour Cream Enchiladas

4 chicken breasts cooked and shredded
1/2 soup can chicken broth
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
1 can diced green chilies
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
corn tortilla's torn in 4th's

Mix together soups, sour cream, chilies, and chicken broth. Layer alternately in a 9x12 inch pan with tortilla's, chicken, soup mixtures, and cheese. Make at least 2 complete layers and top with cheese. Bake at 350 for 30 minutes.