Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: saute carrots, celery, onion and bell pepper in butter until tender. add chicken stock and bring to boil. add tomato, picante sauce, taco seasoning, chicken and corn tortillas. let combined ingredients boil until corn tortillas are incorporated into soup. reduce heat and add cheese. simmer for 20 minutes or until cheese is melted and mixed well into the soup. add milk and simmer for an additional 15 minutes. if thicker soup is desired, add more corn tortillas. note: any pasteurized cheddar cheese will be an appropriate substitute if unable to find a quality cheddar cheese spread.

Target recipe: in a large bowl combime, chicken, chiles, broth, soups, salsa, and onion. set aside. take half the tortillas and rip them and place them on the bottom of a greased 13x9 pan, taking car to leave no "bare" spots. top with half the chicken mixture, then with half the cheese. repeat. bake uncovered at 350 degrees for 35-45 minutes or until cheese is melted and dish is bubbling.