Favorite Mexican Casserole

Makes 8 servings

Ingredients
1 1/2 cups crushed tortilla chips
1 pound shredded cooked chicken meat (from a small roasted 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) corn kernels, drained
1 can (8 ounces) tomato sauce
1 cup prepared salsa
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
Salt and freshly ground black pepper, to taste
6 ounces grated Monterey Jack cheese
6 ounces grated sharp Cheddar cheese
Garnishes:
2 cups diced (1/4-inch) ripe tomatoes
1 cup sour cream
1/2 cup chopped fresh cilantro leaves

Preparation
1. Preheat oven to 350°F. 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-and-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 guests
can top their portions with diced tomatoes, sour cream and a sprinkle of cilantro.

Per serving: 440 calories, 33g carbohydrates, 36g protein, 18g fat, 90mg cholesterol.

PARADE | September 2002 or epicurious.com