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 tortillas, torn into bite-size pieces
1 (4 oz.) can diced green chili peppers, drained
1 can low salt cream of chicken soup
1 tsp. pepper
1 c. shredded Cheddar
1 c. shredded Jack cheese
1 c. salsa

In saucepan, combine onion, chicken broth and celery. Bring to boiling. Reduce heat and simmer, covered, 5-6 minutes or until vegetables are tender.

In large bowl, stir together undrained onion mixture, turkey or chicken, tortillas, peppers, soup and pepper. Reserve 1/2 cup of cheeses; set aside.

Stir rest of cheese into tortilla mixture. Transfer mixture to lightly greased 9x13x2 inch pan. Top with salsa and remaining cheese. Bake at 350 degrees about 30 minutes. Let stand 5 minutes before serving. Serves 10-12.

NOTE: Be sure to use low sodium chicken broth and soup or it gets too salty.