Mexicasserole

By ngaldi

Ingredients

• 1 pound of chicken, poached and shredded
• 2 cups restaurant style tortilla chips, crushed
• 1 can red kidney beans, rinsed well and drained
• 1 can black beans, rinsed well and drained
• 1 can of corn, drained
• 8 oz. can of tomato sauce
• 1 cup salsa
• 1 teaspoon salt
• 1/2 cup red onion, chopped
• 1 red or green pepper cut into 1/4 inch dice
• 1/4 cup chopped cilantro
• 1 clove of garlic, minced
• 12 – 16 oz. grated cheddar
• Diced tomatoes to garnish

Preparation

Step 1

Preheat oven to 350 degrees. Spray bottom of 13 x 9 inch baking dish and line with crushed tortilla chips. Combine everything but the cheese in a large bowl and mix well. Place half the mixture atop the tortilla chips, and sprinkle half the cheese over the mixture. Cover with the remaining half of the chicken-bean mixture, and then top with remainder of cheese. Bake for 30 – 35 minutes, and let stand for 5 minutes before serving.