Make Roasted Red Salsa and White Salsa and refrigerate until ready to use.

Rinse chicken in cold water and put it on a large pot filled with 1 quart of water, the celery stalk, the yellow onion, salt and pepper and let it cook at medium high until the chicken reaches an internal temperature of 165° F.

Place chicken on cutting board and let cool. Once cool shred chicken breast, discarding the skin, bones and fat. Put chicken meat on a clean bowl and mix with ½ of the White Salsa set aside.

In a large skillet on medium high heat put 1 tablespoon corn oil, add onions, red bell peppers, broccoli and sautee for 3 minutes. Add corn and roasted green bell pepper and cook for another 5 minutes. Season with salt and pepper. Transfer to a clean bowl and mix with half of the roasted red salsa.

Steam corn tortillas in the microwave until tender. To do this, take half the tortillas, wrap them in a damp paper towel, seal them in a zip-top bag and microwave them at half power for 4-5 minutes, until hot and tender. Repeat with second batch. Hold in a tortilla keeper or tightly closed container until ready to use.

While tortillas are heating, preheat oven to 400° F

To assemble the tortilla tower, place six tortillas on a baking sheet and put a layer of the chicken on each. Top with another tortilla, then a layer of vegetable mix. Top with another corn tortilla and spread the rest of the salsa blanca on top of the six towers. Sprinkle with the Mexican cheese blend and bake for 5 minutes or until cheese is starting to brown. Take out of the oven and transfer to a serving plate, smear with Roasted Red Salsa and garnish with cilantro