MY FAVORITE MEXICAN CASSEROLE

My Favorite Mexican Casserole image

Provided by AmyZoe

Time 45m

Yield 8 serving(s)

Number Of Ingredients 17

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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
salt
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)

Steps:

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.