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

In a medium saucepan, combine onion, chicken broth and celery. Bring to boiling; reduce heat. Simmer covered for 5 to 6 minutes or until the vegetables are just tender. In a large bowl, stir together undrained onion mixture, cooked turkey or chicken, corn tortillas, chili pepper, soup and pepper. Reserve 1/2 cup of each cheese; set aside.

Transfer the mixture to a lightly greased 13 x 9 x 2 inch baking dish. Top with salsa and the reserved cheese. Bake in a 350 degree oven for about 30 minutes or until heated through.

Let stand 5 minutes before serving. Serves 10 to 12 -- 265 calories; 19 grams carbohydrate, 12 grams fat, 51 milligrams cholesterol, and 57 milligrams sodium.