Recipe by AmyZoe
This is super quick and delicious. The only thing I'd do differently is add some jalapeno peppers to make it spicier. It's a great way to use the bottom of the tortilla chip bag. The tortilla chips make a crispy crust on the bottom of the casserole. I skipped the garnishes and it still tasted great. Recipe courtesy of Chris Gavenda, Wildwood, MO and www.epicurious.com.
Top Review by Katiecooks
I made this with some modifications and it was great! I made my own salsa: 1 can petite diced tomatoes with garlic & onion some jalapeno slices (10 or so) Blend all together (finely for kids, so they don't see the onion, pepper, & tomato) I left out the green pepper and chopped onion the recipe called for, because the kids wouldn't eat that. I also used 8 oz. of cheese not 12 oz. I served it with brown rice. It was wonderful!
- 1 1⁄2 cups tortilla chips, crushed
- 1 lb chicken, shredded and cooked
- 15 1⁄2 ounces garbanzo beans, rinsed and drained
- 15 1⁄2 ounces kidney beans, rinsed and drained
- 15 1⁄4 ounces whole kernel corn, rinsed and drained
- 8 ounces tomato sauce
- 1 cup salsa
- 1 cup red onion, chopped
- 1 green bell pepper, cut into 1/4 inch dice
- 1⁄4 cup cilantro leaf, chopped
- fresh ground black pepper
- 6 ounces monterey jack cheese
- 6 ounces sharp cheddar cheese
- 2 cups tomatoes
- 1 cup sour cream
- 1⁄2 cup cilantro leaf, chopped (fresh)
Directions See How It's Made
- Preheat oven to 350.
- Grease a 13x9" baking dish and scatter crushed tortilla chips evenly on the bottom.
- Combine the chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, cilantro, garlic, sant, and pepper in a bowl.
- Place half the mixture evenly in the baking dish.
- Combine the cheeses and sprinkle half over mixture.
- Cover with the remaining half of the chicken-and-bean mixture and sprinkle the remaining cheese over 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 cilantro.