Preheat oven to 350°. Lightly grease a 2-quart casserole.
In a large skillet over medium heat, saute onion in oil for 5 minutes or until almost tender. Add chopped tomatoes with juice, tomato sauce and green chilies. Increase heat to medium-high. Stirring occasionally, bring to a boil and boil for 10 minutes or until juices are reduced.
Meanwhile, reserve a few tortilla chips. Lightly crush remaining chips and place in a large bowl. Pour chicken broth over top let stand for 5 minutes, stirring occasionally.
In casserole, layer half of the tortilla chips and broth, half of the chicken, half of the cheese and half of the tomato mixture repeat.
Bake for 25 to 30 minutes or until bubbly and lightly browned. Garnish with sour cream, olives or green onions, reserved chips and parsley.
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