I love anything mexican so anytime I spot an easy recipe that has so many of the Mexican flavors that many of us love, I just jump right in.
This is what's for dinner tonigh.
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 and 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. x 2-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 350º for 25-20 minutes or until heated through and cheese is melted.
Yield: 6 servings
Fry the chicken, salt and cumin until it's no longer pink
Mix the can of refried beans and the drained can of diced tomatoes and chilies
Spread 1 cup on the bottom of the greased dish
Cut the tortillas into 1-inch strips
Layer the tortilla strips over the refried beans, then add half of the can of Mexicorn
Add half of the remaining refried beans, half of the chicken
Half of the cheddar cheese, or more....we love cheese so I never skimp on that LOL
Form a lattice crust on the top using the remaining tortilla strips.....brush with the remaining olive oil or just do what I do........spray with some nonstick cooking spray, it works too.