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Mexican Casserole

    1 1/2 cups crushed tortilla chips
    1 pound shredded cooked chicken meat
    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 and 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

Preheat oven to 350F. Grease a 13x9-inch 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 over the 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 a sprinkle of cilantro.

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