Chicken Casserole: Favorite Mexican Casserole

posted by lynn102 06-04-103 5:30 AM

Favorite Mexican Casserole

1 1/2 cups crushed tortilla chips
1 pound shredded cooked chicken meat
1 (15 oz.) garbanzo beans -- drained and rinsed
1 (15 oz.) kidney beans -- drained and rinsed
1 cup prepared salsa
1 (15 oz.) corn -- drained
1 cup chopped red onion
1 green pepper -- chopped
1/4 cup chopped fresh cilantro
1 tablespoon minced garlic
salt and freshly ground pepper -- to taste
1( 8 oz.) tomato sauce
6 ounces grated sharp cheddar cheese
6 ounces grated Monterey Jack cheese
2 cups diced ripe tomatoes
1 cup sour cream
1/2 cup chopped fresh cilantro

Preheat oven to 350. Grease a 13X9 -inch baking dish, then scatter the crushed tortilla chips evenly over the bottom.

Combine the chicken, beans, corn, tomato sauce, salsa, onion, green 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 sprinkling of cilantro.

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