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1 1/2 cups crushed tortilla chips 1 pound chicken, cooked and shredded 1 (15.5-ounce) can garbanzo beans, drained 1 (15.5-ounce) can kidney beans, drained 1 (15 1/4-ounce) can corn kernels, drained 1 (8-ounce) can tomato sauce 1 cup salsa 1 cup chopped red onion 1 green pepper, diced 1/4 cup chopped fresh cilantro 1 tablespoon garlic, minced Salt and pepper to taste 6 ounces grated Monterey Jack cheese 6 ounces grated sharp Cheddar cheese Toppings: 2 cups diced tomatoes 1 cup sour cream 1/2 cup chopped fresh cilantro Preheat oven to 350 degrees. Grease 13x9-inch baking dish. Scatter tortilla chips evenly across bottom. Combine chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, cilantro, garlic, salt and pepper, in a bowl. Place half the mixture evenly in baking dish. Combine cheeses, then sprinkle half over mixture. Cover with remaining chicken and bean mixture and sprinkle the remaining cheese over top. Bake for 30 minutes. Let stand for 5 minutes before serving. Serve with toppings. Yield: 8 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |