Ingredients
1/2 cup chicken broth1/2 cup chopped onion1/4 cup chopped celery3 cups cubed cooked chicken10 flour tortillas (6 inches), torn into bite-size pieces1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 can (4 ounces) chopped green chilies3/4 cup shredded cheddar cheese, divided3/4 cup shredded Monterey Jack cheese, divided1/2 teaspoon white pepper1 cup salsa
Preparation
In a saucepan, bring the broth, onion and celery to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are tender. Place in a large bowl; add chicken, tortillas, soup, chilies, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese and pepper.
Transfer to a greased 11x7-in. baking dish. Top with salsa and remaining cheeses. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
