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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 12 | ounces | tortilla chips | 1 | pound, raw | chicken, leftover meat white and dark mixed | 1 | cup | Chickpeas (use 1 can) drained & rinsed | 1 | cup | Kidney beans, canned (15oz drained) | 1 | can, 15 oz (303 x 406) | corn, canned - drained | 1 | cup | tomato sauce - 8 oz can | 8 | ounces | salsa medium | 1 | cup, chopped | Red onion, chopped | 1 | medium (approx 2-3/4" long, 2-1/2" dia) | green pepper, coarsely chopped | 1/4 | cup | cilantro, fresh, chopped | 1 | tablespoon | garlic minced | 1 | teaspoon | salt, to taste | 1/2 | teaspoon | pepper, to taste | 6 | ounces | monterey jack cheese - shredded | 6 | ounces | shredded cheddar cheese |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 350 degrees. | | 2 | Grease 13X9 casserole dish. | | 3 | Crush tortilla chips and scatter evenly over bottom of the dish. | | 4 | In a large bowl, combine cooked chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, cilantro, garlic, salt, and pepper. | | 5 | Pour 1/2 of mixture to casserole dish. | | 6 | Combine cheeses and spread 1/2 on mixture in casserole dish. | | 7 | Pour the remaining mixture in casserole dish and cover with the remaining cheese. | | 8 | Bake at 350 degrees for 30 minutes. | | 9 | Remove from oven and let stand for 5 minutes. | | 10 | Cut and serve. |
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