1/2 c. chopped onion
1/2 c. reduced sodium chicken broth
1/4 c. chopped celery
3 c. cooked ground turkey
10-12 corn tortillas, cut into pieces
1 (4 oz.) can diced green chilies
1 can reduced sodium cream of chicken soup
1 tsp. pepper
1 c. shredded cheddar cheese
1 c. shredded Monterey Jack cheese
1 c. salsa

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

Stir remaining cheese into tortilla mixture. Transfer to greased 9"x13" casserole. Top with salsa and reserved cheeses. Bake 30 minutes. Let stand 5 minutes. 265 calories, 22 g protein, 19 g carbohydrates, 12 g fat, 51 mg cholesterol, 575 mg sodium.