Chicken or Turkey Tortillas Casserole



1/2 cup onion, chopped
1/2 cup chicken broth
1/4 cup celery, chopped
3 cups cooked chicken or turkey
10-12 corn tortillas, torn in bite-size pieces
1 (4 oz.) can diced green chiles
1 can cream of mushroom soup
1 teaspoon pepper
1 cup Cheddar cheese, shredded and divided
1 cup Monterey Jack cheese, shredded and divided
1 cup salsa

1. In medium pan, combine onion, broth and celery. Bring to a boil and simmer, covered, for 5-6 minutes until vegetables are tender. In a large bowl, stir together the undrained vegetable mixture, cooked chicken, corn tortillas, green chiles, soup and pepper.
2. Reserve 1/2 cup of each cheese and set aside. Stir remaining cheese into tortilla mixture. Transfer mixture to a lightly greased 9x13x2 inch baking dish. top with salsa and reserved cheeses. Bake at 350 degrees for 30 minutes. Let stand 5 minutes before serving.

Yield: 10-12 servings