#1 Favorite Mexican Casserole

Chef Randi's Note:

I have been making this recipe for my family for year, although I can't remember where I originally found it. You can also use leftover turkey instead of chicken, and substitute any kind of canned beans you prefer. It serves alot, and is very filling!

• Total Time: 1 hrs 15 mins
• Prep Time: 45 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

• 1 ½ cups tortilla chips , crushed
• 1 lb cooked chicken meat , shredded
• 1 (15 ½ ounce) can garbanzo beans , drained
• 1 (15 ½ ounce) can kidney beans , drained
• 1 (15 ¼ ounce) can corn kernels , drained
• 1 (8 ounce) can tomato sauce
• 1 cup salsa
• 1 cup red onion , chopped
• 1 green bell pepper , cut into 1/4-inch dice
• ¼ cup fresh cilantro , chopped
• 1 tablespoon garlic , minced
• salt & freshly ground black pepper , to taste
• 8 ounces monterey jack cheese , grated
• 8 ounces sharp cheddar cheese , grated

Garnishes

• 2 cups diced tomatoes
• 1 cup sour cream
• ½ cup chopped cilantro

Directions:

1. Preheat oven to 350 degrees. Grease a 13x9 inch baking dish, then scatter the crushed tortilla chips evenly in the bottm of the pan.
2. Combinethe chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, cilantro, garlic, salt & pepper in a bowl. Place half of mixture evenly in baking dish on top of the crushed chips. Combine the cheeses, and sprinkle half over the mixture.
3. Cover with the remaining half of the chicken mixture and sprinkle with the remaining cheese.
4. Bake for 30 minutes. Let stand for 5 minutes before serving. Serve the garnishes in bowls, so people can top their own portions as they prefer.