Chicken Tortilla Casserole

1/2 c. chopped onions

1/2 c. chicken broth

1/4 c. chopped celery

3 c. cooked chicken or turkey, chopped

10-12 (6") corn tortillas, torn in bite size pieces

1 (4 oz.) can diced green chili peppers, drained

1 (10 3/4 oz.) can cream of chicken soup

1 tsp. pepper

1 c. shredded cheddar cheese

1 c. Monterey Jack cheese, shredded

1 c. salsa

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In medium pan combine onion, broth and celery. Boil and reduce heat

then simmer until celery is tender. In large bowl stir together

onion mixture, meat, tortillas, peppers, soup and pepper. Reserve

1/2 cup of both cheeses; set aside. Stir remaining cheese into mixture.

Transfer to a lightly greased 13"x9" baking pan.

Top with salsa and reserved cheese mixture. Bake at 350 degrees for 30

minutes. Let stand 10 minutes before serving.

Recipe is easily increased.