If I'm in a pinch for time, feel like Mexican food (most days), this dish is incredibly fast and easy to put together. You can substitute just about anything you like for the chicken. It's obviously a very easy recipe to convert to vegetarian. I've sub'd out the chicken and added rice instead, it came out very good. Have fun with it!
2 C. Slightly broken tortilla chips
1# shredded cooked chicken
(1) 15 oz. can garbanzo beans, drained
(1) 15 oz. can kidney beans, drained
(1) 15 oz. can corn kernels, drained
8 oz. good salsa- I like the one at Trader Joes, if not making it myself
1 medium yellow onion, medium dice
1 green pepper, medium dice
4 Tbsp. fresh chopped cilantro
3 cloves garlic, minced
3 Tbsp. oregano
kosher salt and fresh cracked black pepper, to taste
1/2 C. each of shredded cheddar and monterrey cheese, combine
Garnish- Fresh chopped tomatoes, sour cream, green onion sliced thinly
Preheat oven to 350 degrees F.
Using vegetable oil, grease a 9x13 casserole dish. Scatter tortilla chips on the bottom of dish. In a large mixing bowl combine all other ingredients except the cheese and garnishings. Layer half of the chicken-bean mixture over the tortillas. Top this layer with half of the cheese. Repeat layering the remaining chicken-been mixture and then top with remaining cheese. Place casserole in the oven and cook for 35-40 minutes. Once done, remove and let stand for 10 minutes before serving. Top each portion with a little of the garnishes, serve and enjoy!
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