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 (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 vegetables are just tender.

In a large bowl, stir together undrained onion mixture, cooked turkey or chicken, corn tortillas, chili peppers, soup and pepper. Reserve 1/2 cup of each cheese, set aside. Stir remaining cheese into tortilla mixture. Transfer mixture into a lightly greased 13 x 9 x 2 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.