Mexi-Chicken Casserole

• 1 12 cups crushed tortilla chips
• 4 chicken breasts, cooked and shredded
• 1 (15 1/2 ounce) cannew orleans style kidney beans, drained
• 1 (8 ounce) can tomato sauce
• 1 (16 ounce) jar hot salsa
• 1 cup chopped onion
• 1 green bell pepper, chopped
• 14 cup chopped fresh cilantro leaves
• 1 tablespoon minced garlic
• fresh ground pepper
• 16 ounces kraft mexican cheese, shredded
• 2 cups diced tomatoes
• 1 cup sour cream
• 12 cup chopped fresh cilantro leaves

1. Preheat oven to 350 degrees.
2. Grease a 13 x 9 inch baking dish.
3. Scatter crushed tortilla chips evenly on the bottom.
4. Combine the chicken, beans, tomato sauce, salsa, onion, bell pepper, cilantro, garlic, and ground pepper in a bowl.
5. Place half the mixture evenly over the cruched chips.
6. Sprinkle half of the cheese over the top.
7. Repeat layer.
8. Bake for 30 minutes.
9. Let stand for 5 minutes before serving.
10. Top with desired amounts of garnishes for each single serving.

tortilla chips, chicken breasts, kidney beans, tomato sauce, onion, green bell pepper, cilantro, garlic, fresh ground pepper, mexican cheese, tomatoes, sour cream, cilantro

Taken from www.food.com/recipe/mexi-chicken-casserole-181432 (may not work)