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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

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.

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