My Favorite Mexican Casserole - cooking recipe

Ingredients

1 1/2 cups tortilla chips, crushed
1 lb chicken, shredded and cooked
15 1/2 ounces garbanzo beans, rinsed and drained
15 1/2 ounces kidney beans, rinsed and drained
15 1/4 ounces whole kernel corn, rinsed and drained
8 ounces tomato sauce
1 cup salsa
1 cup red onion, chopped
1 green bell pepper, cut into 1/4 inch dice
1/4 cup cilantro leaf, chopped
salt
fresh ground black pepper
6 ounces monterey jack cheese
6 ounces sharp cheddar cheese
Garnishes
2 cups tomatoes
1 cup sour cream
1/2 cup cilantro leaf, chopped (fresh)

Preparation

Preheat oven to 350.
Grease a 13x9\" baking dish and scatter crushed tortilla chips evenly on the bottom.
Combine the chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, cilantro, garlic, sant, and pepper in a bowl.
Place half the mixture evenly in the baking dish.
Combine the cheeses and sprinkle half over mixture.
Cover with the remaining half of the chicken-and-bean mixture and sprinkle the remaining cheese over top.
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 cilantro.