Dip a tortilla in chicken broth and place on a plate.
Sprinkle with some of each filling and roll up and place in a greased, square glass cooking dish and repeat until the filling is used up.
Pour the chicken broth over the top and sprinkle with cheese.
Cover with foil and bake at 350F for 30 minutes.
Serve with garlic bread and salad.
This is a good way to use leftovers or plan ahead when cooking fish or seafood with the intention to have leftovers. I like to use a combination of colors and textures: salmon, Mahi-Mahi, shrimp and scallops.