Lightly grease a 9 x 13-inch baking dish and preheat the oven to 350°F (175°C).
In a large bowl, mix the cream of chicken soup, cream of mushroom soup, diced tomatoes, chicken broth, chili powder, cumin, and garlic powder until well combined.
Layer half of the crushed tortilla chips at the bottom of the baking dish.
Spread half of the shredded chicken evenly over the tortilla chips.
Pour half of the soup mixture over the chicken, then sprinkle with half of the cheeses.
Repeat the layers with the remaining tortilla chips, chicken, soup mixture, and cheeses.
When the casserole is bubbling and the cheese is golden brown, it has been baked for 25 to 30 minutes.
Let it cool for 5 minutes before serving. If preferred, garnish with green onions or fresh cilantro.