Nancy’s Turkey Tortilla Casserole

3 cups chopped cooked turkey or chicken
1/2 cup chopped onion
1/2 cup reduced-sodium chicken broth
1/2 cup chopped celery
1 - 4oz can diced green chilies, drained
1 (10 3/4oz) can cream of chicken soup
1/2 tsp. pepper 
10-12 corn tortillas, bite size pieces
1 cup shredded cheddar cheese
1 cup of salsa
1 cup shredded Monterey Jack cheese

In a medium saucepan combine: onion, chicken broth and celery. Bring to a boil. Reduce heat, simmer, covered for 5 min. or till vegetables are just tender. 

In a large bowl stir together: undrained onion mixtures, cooked turkey or chicken, corn tortillas (broken in pieces already) green chilies, soup, pepper, 1/2 cup of both cheeses. Transfer mixture to a lightly greased 9x13 pan top with salsa and the remaining cheese bake at 350 degrees for 30 minutes.