1/2 c. chopped onion
1/2 c. reduced-sodium chicken broth
1/4 c. chopped celery
3 c. cooked chopped turkey or chicken
10-12 (6 inch) corn tortillas, torn in bite-size pieces
1 (4 oz.) can diced green chili peppers, drained
1 (10 oz.) can cream of chicken soup
1 tsp. pepper
1 c. shredded Cheddar cheese
1 c. shredded Monterey Jack cheese
1 c. salsa

In a medium saucepan, combine onion, chicken broth, and celery. Bring to boiling; reduce heat. Simmer, covered, for 6 minutes, until vegetables are just tender.

In a large bowl, stir together the undrained onion mixture, cooked turkey, corn tortillas, chili peppers, soup, and pepper. Reserve 1/2 cup of each cheese and set aside. Stir the remaining cheese into the tortilla mixture. Put in 9x13x2 inch baking dish.

Top with salsa and reserved cheeses. Bake in a 350 degree oven for about 30 minutes or until heated through. Let stand 5 minutes before serving. Serves 10 to 12.