Mexican Casserole

This is the kind of recipe that I love to find!  Simple, economical, fast and a crowd-pleaser all describe this dish.  I found this recipe in a local church cookbook.  It sounded good to me and I was hoping the kids would like it given all the good-for-you beans.  I finally tried it last night.  It had terrific flavor and everyone loved it!  I was so happy.  It is also very simple to throw together quickly with ingredients that I usually have on hand.  I think the only change I would make is to divide the ingredients between two 8x8 pans instead of one 9x13 and freeze one for later.  It made a lot for our family to eat in one night but the bonus of that is that I don't have to cook tonight!  I also used a 12 oz. bag of reduced fat mexican cheese (instead of mo jack and cheddar) with good results.  This will definitely become one of my regulars. 

Mexican Casserole
serves 10-12

1 1/2 c. crushed tortilla chips
1 lb. (2 c.) shredded cooked chicken
1 15 oz. can garbanzo beans, drained
1 15 oz. can kidney beans, drained
1 15 oz. can corn kernels, drained
1 8 oz. can tomato sauce
1 c. salsa
1 c. chopped red onion
1 green pepper, diced
1/4 c. chopped fresh cilantro
1 T. minced garlic (yes, tablespoon :) )
dash of salt and pepper to taste
6 oz. grated monterey jack cheese
6 oz. grated cheddar cheese

Preheat oven to 350 degrees. Grease a 9x13 in. baking dish, then scatter the crushed tortilla chips evenly on the bottom.  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.  Cover with the remaining half of the chicken and bean mixture and sprinkle the remaining cheese on top.  Bake for 30 min.  Let stand for 5 min. before serving.  Serve with diced ripe tomatoes, sour cream, avocado chunks and more fresh cilantro!