Ingredients
1 pound boneless skinless chicken breasts, cut into 1-inch cubes1/2 teaspoon ground cumin1/4 teaspoon salt1 tablespoon plus 1 teaspoon olive oil, divided1 can (16 ounces) refried beans1 can (14-1/2 ounces) diced tomatoes with mild green chiles, drained8 flour tortillas (8 inches), cut into 1-inch strips1 can (11 ounces) Mexicorn, drained2 cups shredded cheddar cheese
Preparation
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 11x7-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.
Serve immediately or, before baking, cover and freeze casserole for up to 3 months.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions.
