Chicken Tortilla Casserole

By HeatherS

Ingredients

• 1/2 cup chicken broth
• 1/2 cup chopped onion
• 1/4 cup chopped celery
• 3 cups cubed cooked chicken
• 10 flour tortillas (6 inches), torn into bite-size pieces
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 can (4 ounces) chopped green chilies
• 3/4 cup shredded cheddar cheese, divided
• 3/4 cup shredded Monterey Jack cheese, divided
• 1/2 teaspoon white pepper
• 1 cup salsa

Details

Servings 4
Preparation time 20mins
Cooking time 50mins
Adapted from tasteofhome.com

Preparation

Step 1

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 11-in. x 7-in. baking dish. Top with salsa and remaining cheeses. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
Yield: 4-6 servings.