Preheat oven to 350 degrees Combine the cans of cream of mushroom and tomatoes and mix them up, then set aside. Chop up the tortillas into bite sized pieces. Layer 1/3 of the tortillas onto the bottom of a 2 quart casserole dish. Place half of the chicken on top of the tortillas. Then spoon 1/2 the soup mixture on top of the chicken. Next, add a nice layer of cheese. Repeat layers and top with the rest of the tortilla strips. Cover and bake for 40 minutes. Top with ~1/2 cup cheese and bake an additional 10 minutes until the cheese melts. *Can also add 1 can of black beans and/or 1 can of corn to the mixture.