|1 lbchicken meat; from a small roasted chicken, shredded|
|1 15-1/2-oz cangarbanzo beans; drained|
|1 15-1/2-oz cankidney beans; drained|
|1 15-1/2-oz cancorn kernels; drained|
|1 8-oz cantomato sauce|
|1 cprepared salsa|
|1 cred onion; chopped|
|1 green bell pepper; cut into 1/4-inch dice|
|4 tbfresh cilantro; chopped|
|1 tbGarlic; minced|
|Salt and freshly ground black pepper; to taste|
|6 ozMonterey Jack cheese; grated|
|6 ozsharp Cheddar cheese; grated|
|2 cripe tomatoes; 1/4-inch diced|
|1 cSour cream|
|1/2 cfresh cilantro; chopped|
Mexican Casserole Preparation
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.
Perserving: 440 calories, 33g carbohydrates, 36g protein, 18g fat, 90mgcholesterol.
Recipe By: Meals.com
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Quick and different, great for potluck!
8 years, 8 months, 3 weeks, 4 days, 20 hours, 56 minutes ago
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