4 oz. tortilla chips, slightly crushed
1 lb. boneless chicken breast, cut in 1-inch cubes
1 sm. onion, diced
1 clove garlic, minced
2 tbsp. oil
2 (8 oz.) cans tomato sauce
1 (17 oz.) can whole kernel corn, drained and rinsed
1 (15 1/2 oz.) can red kidney beans
3 tbsp. chili powder
1/8 tsp. pepper
1 tbsp. basil
1 tbsp. chopped parsley
1 c. Monterey Jack cheese
1 c. Cheddar cheese

Line bottom of 9x11x2 inch baking dish with chips; set aside.

In large skillet, over medium heat, saute chicken, onion, and garlic in oil until chicken is opaque. Stir in remaining ingredients except cheeses, until blended. Pour over chips; top with cheeses.

Bake in 350 degree oven for 30 minutes or until heated through and cheeses melt. Makes 6 servings.