To make Mexican tortilla casserole, combine onion, celery, chicken broth, cooked chicken breast, condensed cream of chicken soup, strips of tortillas, cheddar and Monterey Jack cheese and green chilis. Pour the mixture into a baking dish, top with salsa and cheese, and bake at 350 degrees Fahrenheit until thoroughly heated.
As a variation on the recipe, cook cubed, boneless, skinless chicken breasts with cumin, and add Neufchatel cheese, salsa, green bell pepper, tomato and black beans to the chicken after the chicken is cooked through. Layer the chicken mixture with whole wheat tortillas and shredded cheddar cheese, and bake the casserole at 375 degrees Fahrenheit until heated through.
For a tortilla casserole with ground turkey, soak corn tortillas in chicken broth, and cook ground turkey with garlic, onions, bell peppers, mushrooms and chicken stock. Add fine flour, chili seasoning, diced tomatoes and artichoke hearts to the turkey mixture, and layer the turkey mixture with the corn tortillas and shredded jack cheese in a baking dish. Top the casserole with crushed tortilla chips, and bake at 350 degrees Fahrenheit until heated through.
If preferred, use ground beef in place of ground turkey when making a Mexican-style tortilla casserole. Rotisserie chicken can also serve as an alternative to chicken breasts when making chicken-based tortilla casseroles.