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Turkey Tortilla Casserole

October 18, 2009

10-12 6” flour tortillas, torn into bite-size pieces
3 cups cooked turkey, cubed
4 oz. each cheddar and Monterey jack cheese—shredded
1 can cream of chicken soup
1 can diced chilies
1 tsp. Pepper
1 cup salsa
1/2 cup chicken broth
1/4 cup celery, diced
1/2 cup onion, diced

On stove heat chicken broth, celery and onion. Bring to boil—simmer 5-6 minutes, until celery and onion are tender.

In a large bowl mix turkey, cream of chicken soup, pepper, 1/2 of each cheese, and tortillas. Add broth, celery, onion mix. Mix well.

Transfer into greased 9 x 13 inch baking dish. Top with salsa and remaining cheeses. Bake at 350 for 30 minutes

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