Mexican Casserole

So, I failed. I meant to take a photo of our meal tonight and show you how amazingly yummy this casserole is... but I forgot. And taking a picture of the leftovers in my fridge might turn you off, because cold leftovers never look as appetizing. Oh well. You'll have to picture it and make it yourself! Super yummy, people!

3 cooked, shredded chicken breasts (I just boil mine)

1 diced green pepper (I did about 3/4 of green and 1/4 of red)

1/4 c diced red onion

1 can corn (drained)

1 can kidney beans (drained and rinsed)

1 can garbanzo beans (drained and rinsed)

1 can tomato sauce

1 c salsa (or you could add a little more salsa or tomato sauce to make it more moist when cooked - ours was a little dry tonight for some reason)

1/4 c chopped cilantro

2 cloves garlic, minced

salt & pepper

Mix all ingredients together in a big bowl. Spray a 9x13 pan with pam and put a layer of crushed tortilla chips on the bottom. Layer half the mixture, then some cheddar & monterey jack cheese, then the rest of the mixture, and then top with more cheese. Bake at 350 for 30 mins.

p.s. This is a great drop-off meal if you are making someone dinner. It's super easy to do, but I admit it's a little time-consuming chopping things up, cooking the chicken, and rinsing beans. Anyway, we did that tonight and it made enough for one of those throw-away 8x8 pans to drop off to our friends and then another whole pan to keep for our dinner.