Mexican Casserole

My boys are coming home for the holidays and this is one dish we are going to make for them to take back for their freezer.  Had this with our friends the other night and it is quite delicious.  This is definitely a recipe worth keeping.
It does take a lot of ingredients but nothing out of the ordinary.
You can make ahead and freeze to bake later.
Shopping List:
Large 9 x 13 aluminum pan.
1 medium size bag of tortilla chips - crush half bag into small pieces


1 whole deli chicken purchased at any grocery - take all skin off and debone, then chop or shred into bite size pieces
1 can black beans - drained and washed
1 can corn
1 jar verde salsa (green sauce from tomitillos)
1 jar salsa
1 can chopped jalapeno peppers - drained and chopped
1 green or red pepper chopped
1 red onion chopped (med size)
1/4 cup fresh parsley or cilantro
1 clove garlic minced finely
1 tsp cumin or chili powder 
1 fresh lime - squeeze all juice out of it


1 package grated Mexican cheese mix - divided in half (middle and top)

Serve with 1 small tub of sour cream, fresh chopped tomatoes or jar of salsa


Grease aluminum pan with butter or margarine or Pam.  Put crushed chips in bottom till covered.  No more tortilla chips needed once it is covered.
In large bowl mix beans, corn, jalapenos, lime juice, salsa verde, spice, salsa, onion, pepper, parsley, garlic.  Then add chopped chicken.
Pour 1/2 of this mixture into pan and smooth.  Layer with 1/2 of the shredded cheese.   Then add rest of mixture and rest of cheese on top.

If you want cheese without a bit of crust cover and bake covered with aluminum foil - keep it tented so it does not stick to cheese.  I baked it without and you get a little bit of a crust, nice though.   Bake at 350F for 30 minutes.   Serve with tub of sour cream, and salsa or fresh chopped tomatoes on top.