2 cups cooked chicken or turkey
1 can cream of celery soup
1 cup sour cream
1/2 cup milk
6 corn tortillas — torn in small pieces
1 onion — chopped
1 cup Monterey jack cheese — grated
1 cup Cheddar cheese — grated
Paprika
Cube chicken. Blend soup, sour cream, milk and salsa. Place half of the tortilla pieces over bottom of 1-1/2-quart microwave-safe casserole. Layer w/ half of chicken, onions, cheeses, and sauce. Repeat. Cover. Refrigerate several hours or overnight. Microwave, covered, 12-14 minutes, or until bubbly. Remove from microwave, uncover, and sprinkle lightly with paprika. Allow to stand 5 minutes.