Turkey Tortilla Casserole

• 1/2 c. chopped onion
• 1/2 c. reduced sodium chicken broth
• 1/4 c. chopped celery
• 10 to 12 (6-inch) corn tortillas
• 4 oz. can dried green chili peppers, drained
• 1 can 4 small cans chili soup (low sodium)
• 1 tsp. pepper
• 1 c. shredded Cheddar cheese (4 oz.)
• 1 c. shredded Monterey Jack
• 1 c. salsa

1. Saute onion and celery; add broth.
2. Bring to boil; reduce heat, cover and simmer 5 minutes or until veggies are tender.
3. In a large bowl, stir together undrained onion mixture, turkey, tortillas, chili peppers, soup and black pepper.
4. Reserve 1/2 cup each cheese.
5. Stir remaining cheeses into mixture.
6. Pour into lightly greased 13 x 9 x 2-inch baking dish.
7. Top with salsa and remaining cheeses.
8. Bake at 350u0b0 for about 30 minutes.
9. Let stand 5 minutes before serving.
10. Serves 6.

onion, chicken broth, celery, corn tortillas, green chili peppers, chili soup, pepper, cheddar cheese, shredded monterey jack, salsa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=366876 (may not work)