1/2 c. chopped onion
1/4 c. chopped celery
1/2 c. chicken broth
3 c. cooked chicken
10 corn tortillas
1 (4 oz.) can diced green chili peppers
1 can cream of chicken soup
1 c. shredded cheddar
1 c. shredded Monterey Jack cheese
1 c. salsa

Cook onions and celery in chicken broth until tender. In large bowl stir together onion mixture, chicken, corn tortillas - torn apart in bite-size pieces, chili peppers and soup. Reserve 1/2 cup of each cheese. Set aside. Stir in remaining cheese. Transfer to a lightly greased 13 x 9 inch dish. Top with salsa and reserved cheese. Bake at 350 degrees for about 30 minutes or until heated through. Serve with salsa and nacho chips.