Chicken Tortilla Bake

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Chicken Tortilla Bake

Post  justmecookin on Thu Jul 02, 2009 8:57 am

Chicken Tortilla Bake

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 tablespoon plus 1 teaspoon olive oil, divided
1 can (16 ounces) refried beans
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, drained
8 flour tortillas (8 inches), cut into 1-inch strips
1 can (11 ounces) Mexicorn, drained
2 cups (8 ounces) shredded cheddar cheese

In a large skillet, saute the chicken, cumin and salt in 1 tablespoon oil until chicken is no longer pink. Combine the refried beans and tomatoes; spread 1 cup into a greased 11-in. x 7-in. baking dish. Top with 24 tortilla strips; layer with half of the corn, bean mixture, chicken and cheese. Repeat layers.

Using remaining tortilla strips, make a lattice crust over filling; brush with remaining oil. Bake, uncovered, at 350 for 25-30 minutes or until heated through and cheese is melted. Makes 6 servings.


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