1/2 c. chopped onions
1/4 c. chopped celery
1/2 c. chicken broth
3 c. chopped turkey or chicken
10-12 (6 inch) corn tortillas torn in bite-size pieces
1 (4 oz.) c. diced peppers
Green chili, drained
1 (10 oz.) can cream chicken soup
1 tsp. pepper
1 c. shredded Cheddar cheese (4 oz.)
1 c. shredded Monterey Jack cheese (4 oz.)
1 c. salsa

In medium saucepan combine onion, celery and chicken broth. Bring to a boil, simmer covered 5-6 minutes, until vegetables are just tender.

In a large bowl stir together undrained onion mixture, turkey, corn tortillas, chili peppers, soup and pepper. Reserve 1/2 cup of each cheese. Set aside.

Stir remaining cheese into tortilla mixture. Transfer mixture to a lightly greased 13 x 9 x 2 inch baking dish. Top with salsa and reserved cheese. Bake in 350 degree oven about 30 minutes. Let stand about 5 minutes before serving. Serves 10-12.