Mexican Chicken Bake

• 2 cups broken corn chips
• 1 teaspoon chili powder
• 1 tablespoon onion powder, plus 1/2 tsp
• 12 teaspoon garlic powder
• 12 teaspoon ground cumin
• 12 teaspoon dried coriander
• 12 teaspoon ground black pepper
• 20 ounces canned white chicken meat, rinsed and drained
• 15 ounces black beans, rinsed and drained
• 15 ounces red kidney beans, rinsed and drained
• 15 ounces corn, drained
• 4 ounces diced chilies
• 2 14 ounces sliced olives, drained
• 8 ounces tomato sauce
• 1 cup prepared salsa (plus additional for garnish) (optional)
• 1 tablespoon dried cilantro
• 12 teaspoon salt
• 2 cups shredded monterey jack cheese
• 2 cups shredded cheddar cheese
• sour cream, for garnish (optional)

1. Preheat the oven to 350.
2. Lightly coat a 9x13-inch baking dish with nonstick spray or cooking oil.
3. Cover the bottom with the broken corn chips.
4. In a small bowl, blend together the chili powder, 1/2 teaspoon onion powder, garlic powder, cumin, coriander, and pepper with a fork.
5. In a large mixing bowl, combine the chicken with the spice mixture.
6. Add the beans, corn, chilies, olives, tomato sauce, and salsa.
7. Mix well, then add the cilantro, 1 tablespoon onion powder, and salt, and mix well again.
8. Spread half the chicken mixture over the corn chips in the dish.
9. Cover with 1 cup each of jack and cheddar cheese.
10. Spread the remaining chicken mixture over the cheese layer, then cover with the remaining cheese.
11. Bake for 25-30 minutes, or until the cheese is thoroughly melted.
12. Garnish with sour cream and salsa if desired.

corn chips, chili powder, onion powder, garlic, ground cumin, coriander, ground black pepper, white chicken meat, black beans, red kidney beans, corn, chilies, olives, tomato sauce, salsa, cilantro, salt, shredded monterey jack cheese, cheddar cheese, sour cream

Taken from www.food.com/recipe/mexican-chicken-bake-371826 (may not work)