Ingredients:

 

1½ cups crushed tortilla chips

1 lb shredded cooked chicken meat(from a small roasted chicken)

1 can (15½ oz) garbanzo beans, drained

1 can (15½ oz) kidney beans, drained

1 can (15¼ oz) corn kernels, drained

1 can (8 oz) tomato sauce

1 cup prepared salsa

1 cup chopped red onion

1 green bell pepper, cut into ¼-inch dice

¼ cup chopped fresh cilantro leaves

1 tablespoon minced garlic

Salt and freshly ground black pepper, to taste

6 oz grated Monterey Jack cheese

6 oz grated sharp Cheddar cheese

 

 

Garnishes:

 

2 cups diced (¼-inch) ripe tomateos

1 cup sour cream

½ chopped fresh cilantro leaves

 

Directions:

 

1. Preheat oven to 350*. Grease a 13x9-inch baking dish, then scatter the crushed tortilla chips evenly on the bottom.

 

2. Combine the chicken, beans, corn, tomoato sauce, salsa, onion, bell pepper, cilantro, garlic, salt and pepper in a bowl. Place half the mixture evenly in the baking dish. Combine the cheese, then sprinkle half over the mixture.

 

3. Cover with the remaining half ot he 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.