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
In medium pan combine onion, broth and celery. Boil and reduce
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
Transfer to a lightly greased 13"x9" baking pan.
Top with salsa and reserved cheese mixture. Bake at 350 degrees
minutes. Let stand 10 minutes before serving.
Recipe is easily increased.