Wednesday's Chow - Mexican Casserole

Aside from deboning the chicken, and chopping up a few ingredients, this is a very quick recipe. It's good for a pot luck or a large family gathering. Make a salad, refried beans or Mexican rice and you have a meal.

Mexican Casserole

1 ½ cups crushed tortilla chips
1 pound shredded cooked chicken meat
(from a small roasted chicken)*
1 15-oz can garbanzo beans, drained
1 15-oz kidney beans, drained
1 15-oz can corn
1 8-oz can tomato sauce
1 cup prepared salsa
1 cup chopped red onion
1 green bell pepper, diced
¼ cup chopped fresh cilantro leaves
1 tablespoon minced garlic
salt and black pepper to taste
8 oz grated Monterrey Jack cheese
8 oz grated mild or sharp cheddar cheese

* I buy a pre-cooked rotisserie chicken

Garnish:
2 cups chopped ripe tomatoes
1 cup sour cream
½ cup chopped fresh cilantro leaves

1)Preheat oven to 350°. 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 large 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 chicken mixture and sprinkle remaining half of cheese over the top.

4)Bake for 30 minutes. Let stand for 5 minutes before serving. Place chopped tomatoes, sour cream and cilantro leaves in bowls for diners to garnish servings themselves.

Serves 8.

Anna Kathryn Lanier
Where Tumbleweeds Hang Their Hats
Heartwarming, Sensual Westerns
http://www.aklanier.com/