Chris Gavenda, Wildwood, Mo.

　　For those of you who may not know, the tortilla chips form a crispy crust on the bottom of the casserole.

　　

Ingredients

Makes 8 servings

　　1 1/2 cups crushed tortilla chips

　　1 pound shredded cooked chicken meat (from a small roasted chicken)

　　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

　　N/A freshly ground black pepper

　　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

　　

Step 1

1. Preheat oven to 350°F. Grease a 13x9-inch baking dish, then scatter the crushed tortilla chips evenly on the bottom.

　　

Step 2

2. 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.

　　

Step 3

3. Cover with the remaining half of the chicken-and-bean mixture and sprinkle the remaining cheese over the top.

　　

Step 4

4. 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.

　　

Nutrition Per Serving

Per serving: 440 calories

　　33g carbohydrates

　　36g protein

　　18g fat

　　90mg cholesterol.

　　Nutritional Breakdown: New Wellness

　　Richmond

　　Va.

　　#### Nutritional analysis provided by New Wellness

　　Richmond

　　Va.