My Favorite Mexican Casserole

Recipe Ingredients

1 1/2 cups	219g / 7.7oz	Crushed tortilla chips
1 lb	454g / 16oz	Shredded cooked chicken meat
		= (from a small roasted chicken)
1		Garbanzo beans - (15 1/2 oz) - drained
1		Kidney beans - (15 1/2 oz) - drained
1		Corn kernels - (15 1/4 oz) - drained
1		Tomato sauce - (8 oz)
1 cup	237ml	Prepared salsa
1 cup	62g / 2.2oz	Chopped red onion
1		Green bell pepper - cut 1/4" dice
1/4 cup	4g / 0.1oz	Chopped fresh cilantro leaves
1 tablespoon	15ml	Minced garlic
		Salt - to taste
		Freshly-ground black pepper - to taste
6 oz	170g	Grated Monterey Jack cheese
6 oz	170g	Grated sharp Cheddar cheese
		Garnishes
2 cups	125g / 4.4oz	Diced (1/4") ripe tomatoes
1 cup	237ml	Sour cream
1/2 cup	8g / 0.3oz	Chopped fresh cilantro leaves

Recipe Instructions

Preheat oven to 350 degrees. Grease a 13- by 9-inch baking dish, then scatter the crushed tortilla chips evenly on the bottom.

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.

Cover with the remaining half of the chicken-and-bean mixture and sprinkle the remaining cheese over the top.

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.

This recipe yields 8 servings.

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

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 09-29-2002

Rating

Average rating:

7.3 (3 votes)

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