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LASAGNA - CHICKEN - Mexican Lasagna Casserole
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| My Favorite Mexican Casserole PARADE | September 29, 2002 For those of you who may not know, the tortilla chips form a crispy crust on the bottom of the casserole. Yield: Makes 8 servings | |
| 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, to taste | |
| freshly ground black pepper, to taste | |
| 6 ounces | grated Monterey Jack cheese |
| 6 ounces | grated sharp Cheddar cheese |
| Garnishes: | |
| 2 cups | diced, (1/4-inch) ripe tomatoes |
| 1 cup | sour cream |
| 1/2 cup | chopped fresh cilantro leaves |
1. Preheat oven to 350°F. Grease a 13x9-inch baking dish, then scatter the crushed tortilla chips evenly on the bottom.
2. Combine the chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, cilantro, garlic, salt and pepper in a bowl. Place half the mixture evenly in the baking dish. Combine the cheeses, then sprinkle half over the mixture.
3. Cover with the remaining half of the chicken-and-bean mixture and sprinkle the remaining cheese over the top.
4. Bake for 30 minutes. Let stand for 5 minutes before serving. Serve the garnishes in bowls, so guests can top their portions with diced tomatoes, sour cream and a sprinkle of cilantro.
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