Ingredients: |
Ingredients: 1 1/2 cups crushed tortilla chips
1 pound shredded cooked chicken meat (from a small roasted chicken, or a deli-roasted, store-
-bought chicken)
1 can (15 1/2 ounces) garbanzo beans, drained
1 can (15 1/2 ounces) kidney beans, drained
1 can (15 1/4 ounces) whole kernel corn, drained
1 can (8 ounces) tomato sauce
1 cup prepared salsa of your choice
1 cup chopped red onion
1 green bell pepper, cut into 1/4-inch dice
1/4 cup chopped fresh cilantro leaves
1 tablespoon minced garlic (from a jar is fine)
Salt and black pepper, to taste
6 ounces shredded Monterey Jack cheese
6 ounces shredded sharp Cheddar cheese
GARNISHES:
2 cups diced ripe tomatoes
1 cup sour cream
1/2 cup chopped fresh cilantro leaves
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Directions: |
Directions:1. Preheat oven to 350º. Grease a 13x9-inch baking dish, then scatter the crushed tortilla chips evenly on the bottom.
2. Combine the chicken, beans, corn, tomato sauce, salsa, onion, bell 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.
3. Cover with the remaining half of the chicken/bean mixture and sprinkle the remaining cheese over the top.
4. Bake for 30 minutes. Let stand for 5 minutes before serving. Serve the garnishes in bowls, so everyone can top their portions with diced tomatoes, sour cream, and a sprinkle of cilantro. |
Personal
Notes: |
Personal
Notes: This was a first-place winning recipe cut from "Parade Magazine" several years ago, and the title of the recipe was actually the winner's, not mine, although it's now my favorite as well.
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This recipe for My Favorite Mexican Casserole is from