Mexican Chicken Tortilla CasseroleAll the delicious Mexican flavor you love in a simple, easy-to-make dinner!

1 pound boneless skinless chicken breasts, cubed
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 tablespoon + 1 teaspoon olive oil
1 (16 oz) can refried beans
1 (10 oz) can diced tomatoes and green chilies
8 flour tortillas, cut into 1-inch strips ( I used Jalapeño Cheddar flavor)
1 (11 oz) can Mexicorn, drained
2 cups shredded cheddar cheese

1. In a large skillet, cook the chicken, cumin and salt in 1 tablespoon olive oil until the chicken is no longer pink.

2. In a small bowl, combine the refried beans and tomatoes. Spread 1 cup of mixture into a greased 11×7-inch baking dish. Top with 24 tortilla strips; layer with 1/2 the corn, 1/2 the bean mixture, 1/2 the chicken and 1/2 the cheese. Repeat the layers.

3. Make a lattice crust* over the filling with the remaining tortilla strips; brush with the remaining olive oil. Bake, uncovered, at 350 degrees F for 25 to 30 minutes or until hot and cheese is melted. Makes 6 servings.

* I was in a hurry and just laid mine on top!


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