Update my dinner status, I'm making this tonight.
26 chefs marked this as Favorite
Servings: 8 Pr Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 lb shredded cooked chicken meat from a small roasted chicken
- 1 cn 15 1/2 ounces garbanzo beans drained
- 1 cn 15 1/2 ounces kidney beans drained
- 1 cn 15 1/4 ounces corn kernels drained
- 1 cn 8 ounces tomato sauce
- 1 c prepared salsa
- 1 c chopped red onion
- 1 green bell pepper cut into 1/4-inch dice
- 4 tb chopped fresh cilantro leaves
- 1 tb minced garlic
- Salt and freshly ground black pepper to taste
- 6 oz grated Monterey Jack cheese
- 6 oz grated sharp Cheddar cheese
- 2 c diced 1/4-inch ripe tomatoes
- 1 c sour cream
- 1/2 c chopped fresh cilantro leaves
Preparation
DIRECTIONS:
1. Preheat oven to 350 F. Grease a 13x9-inch baking dish, thenscatter the crushed tortilla chips evenly on the bottom.
2. Combine thechicken, 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 theremaining half of the chicken-and-bean mixture and sprinkle the remaining cheeseover the top.
4. Bake for 30 minutes. Let stand for 5 minutes beforeserving. Serve the garnishes in bowls, so guests can top their portions withdiced tomatoes, sour cream and a sprinkle of cilantro.
Serves 8.
Perserving: 440 calories, 33g carbohydrates, 36g protein, 18g fat, 90mgcholesterol.
Recipe By: Meals.com
