MEXICAN CASSEROLE

1 1/2 cups crushed tortilla chips 
1 pound shredded cooked chicken meat 
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 
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 

Preheat oven to 350 F. Grease a 13 x 9-inch baking dish,

 then scatter the crushed tortilla chips evenly on the bottom. 

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. Cover with

 the remaining half of the chicken and

 bean mixture and sprinkle the remaining

cheese over the top. 

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.