1/2 c. chopped onion
1/2 c. chicken broth
3 c. cooked, chopped chicken or turkey
10-12 (6") corn tortillas (torn into bite-size pieces)
1 (4 oz.) can diced green chili peppers, drained
1 (10 3/4 oz.) can condensed cream of chicken soup
1 c. shredded Cheddar cheese (4 oz.)
1 c. shredded Monterey Jack cheese (4 oz.)
1 c. salsa
Sour cream (optional)

In saucepan combine onion and chicken broth. Bring to a boil; reduce heat; simmer 5-6 minutes.

In large bowl stir together undrained onion mixture, chicken, corn tortillas, chili peppers, chicken soup and pepper.

Reserve 1/2 cup of each cheeses. (Set aside.) Stir remaining cheeses into tortilla mixture. Transfer mixture to a lightly greased 13 x 9 x 2 inch baking dish. Top with salsa and remaining cheese. Bake at 350 degrees for 30 minutes.

Good served with sour cream and extra tortillas.