Name: My Favorite Mexican Casserole
Yield: Makes 8 servings
Ingredients: 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

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Chris Gavenda, Wildwood, Mo.
For those of you who may not know, the tortilla chips form a crispy crust on the bottom of the casserole.

Recipe notes

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Recipe notes

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