My Favorite Mexican Casserole

[kirra]

My Favorite Mexican Casserole

Ingredients:

1 1/2 cups crushed tortilla chips
1 pound shredded cooked chicken meat (from a small roasted chicken)
1 can (15 1/2 ounces) garbanzo beans, drained
1 can (15 1/2 ounces) kidney beans, drained
1 can (15 1/4 ounces) corn kernels, drained
1 can (8 ounces) tomato sauce
1 cup prepared salsa
1 cup chopped red onion
1 green bell pepper, cut into 1/4-inch dice
1/4 cup chopped fresh cilantro leaves
1 tablespoon minced garlic
Salt and freshly ground black pepper, to taste
6 ounces grated Monterey Jack cheese
6 ounces grated sharp Cheddar cheese

Garnishes:

2 cups diced (1/4-inch) ripe tomatoes
1 cup sour cream
1/2 cup chopped fresh cilantro leaves

Preparation:

Preheat oven to 350°F. Grease a 13x9-inch baking dish, then scatter the crushed tortilla chips evenly on the bottom.

Combine the chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, cilantro, garlic, salt and pepper in a bowl. Place half the mixture evenly in the baking dish. Combine the cheeses, then sprinkle half over the mixture.

Cover with the remaining half of the chicken-and-bean mixture and sprinkle the remaining cheese over the top.

Bake for 30 minutes. Let stand for 5 minutes before serving. Serve the garnishes in bowls, so guests can top their portions with diced tomatoes, sour cream and a sprinkle of cilantro. Serves 8