Chicken Tortilla Casserole

Ingredients

• 1/2 cup chicken broth
• 1/2 cup onion, chopped
• 1/4 cup celery, chopped
• 3 cups cooked chicken, cubed
• 10 flour tortillas, torn into bite-size pieces (I use the 6-inch size)

• 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted

• 1 (4 ounce) can chopped green chilies

• 1 (15 ounce) can corn
• 3/4 cup cheddar cheese, shredded and divided
• 3/4 cup monterey jack cheese, shredded and divided
• 1/2 teaspoon white pepper
• 1 cup salsa

Directions

1. 1

   In a saucepan, bring the broth, onion and celery to a boil.

2. 2

   Reduce heat; cover and simmer for 5-7 minutes or until vegetables are tender.

3. 3

   Place in a large bowl; add chicken, tortillas, soup, chilies, corn, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese and pepper. Mix everything together.

4. 4

   Transfer to a greased 11-in. x 7-in. baking dish. Top with salsa and remaining cheeses.

5. 5

   Bake, uncovered, at 350° for 30-35 minutes or until heated through.