- 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
- N/A freshly ground black pepper
- 6 ounces grated Monterey Jack cheese
- 6 ounces grated sharp Cheddar cheese
- 2 cups diced (1/4-inch) ripe tomatoes
- 1 cup sour cream
- 1/2 cup chopped fresh cilantro leaves
- Preheat oven to 350°F. Grease a 13×9-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.