#1 Favorite Mexican Casserole
This popular family casserole is a satisfying meal that serves a large group. It layers crushed tortilla chips with a mixture of shredded chicken, two types of beans, corn, tomato sauce, salsa and fresh vegetables. Topped with a blend of Monterey Jack and sharp Cheddar cheese, it bakes until golden. It is served with bowls of diced tomatoes, sour cream and fresh cilantro for custom garnishing. Preparation takes about 75 minutes in total.
Ingredients
- 1 1/2 cups tortilla chips, crushed
- 1 lb cooked chicken meat, shredded
- 1 (15 1/2 ounce) can garbanzo beans, drained
- 1 (15 1/2 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 red onion, chopped
- 1 green bell pepper, cut into 1/4-inch dice
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon garlic, minced
- salt & freshly ground black pepper, to taste
- 8 ounces monterey jack cheese, grated
- 8 ounces sharp cheddar cheese, grated
- 2 cups diced tomatoes
- 1 cup sour cream
- 1/2 cup chopped cilantro
Method
- Set your oven to 350 degrees. Lightly grease a 13x9 inch baking dish and spread the crushed tortilla chips across its base.
- In a large bowl, mix together the shredded chicken, garbanzo beans, kidney beans, corn, tomato sauce, salsa, red onion, green bell pepper, 1/4 cup cilantro, minced garlic, salt and pepper. Transfer half of this mixture into the prepared dish over the chips. Combine the grated Monterey Jack and sharp Cheddar cheeses, then sprinkle half over the chicken layer.
- Spread the remaining chicken mixture on top, followed by the rest of the combined cheeses.
- Bake the casserole for 30 minutes. Allow it to rest for 5 minutes once removed from the oven. Provide the diced tomatoes, sour cream and 1/2 cup chopped cilantro in separate bowls for everyone to add as they like.
Nutrition (per serving)
Sodium1212000 mg
Recipe details
CategoryChicken
AuthorChef Randi
