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Chicken Mexican Caserole Recipe

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This recipe for Chicken Mexican Caserole, by , is from The McGuffin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Colleen McGuffin
Added: Wednesday, March 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 C crushed tortilla chips
1 lb shredded cooked chicken
1 Can (15oz) kidney beans, drained
1 Can (15oz) garbanzo beans, drained
1 Can (15oz) corn, drained
1 Can (8oz) tomato sauce
1 C salsa
1 C red onion - chopped finely
1 green pepper - diced
1/4 C fresh chopped cilantro leaves
1 T minced garlic
Salt and Pepper to taste
6 oz grated monterey jack cheese
6 oz grated cheddar cheese

Garnishes:
Fresh diced tomatoes
Sour Cream
Salsa
Black Olives
Avacado

Directions:
Directions:
Grease 13 x9 baking dish and place chips evenly across the bottom.

Combine chicken, beans, corn, tomato sauce, salsa, onion, pepper, cilantro, garlic, salt, pepper in a bowl.

Layer into baking dish alternating with the cheeses.

Bake at 350 for 30 minutes. Let stand 5-8 minutes prior to serving

Number Of Servings:
Number Of Servings:
6-8 servings
Preparation Time:
Preparation Time:
1 hour

 

 

 

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