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1/2 c. chopped onions
1/2 c. chicken broth
1/4 c. chopped celery
3 c. cooked chicken or turkey, chopped
10-12 6-inch corn tortillas, torn into bite-size pieces
4-oz. can diced green chile peppers, drained
1 can cream of chicken soup
1 tsp. pepper
1 c. shredded cheddar cheese
1 c. shredded Monterrey Jack cheese
1 c. salsa

In a medium pan, combine onion, broth, and celery. Bring to a boil
and reduce heat, then simmer until celery is tender. In a large
bowl, stir together onion mixture, meat, tortillas, peppers, soup,
and pepper. Reserve 1/2 c. of both cheeses; set aside. Stir
remaining cheese into mixture.

Transfer to a lightly greased 13x9-inch baking pan. Top with salsa
and reserved cheeses. Bake at 350 degrees for 30 minutes. Let stand 10
minutes before serving.

(Recipe can easily be increased.)

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