Chicken tortilla bake

1 LB BONELESS CHICKEN THIGHS CUT INTO CHUNKS

1/2 TSP GROUND CUMIN

1/4 TSP SALT

1 TBSP OLIVE OIL

1 CAN REFRIED BEANS

1 CAN DICED TOMATOES

1 PKG TORTILLA SHELLS CUT INTO STRIPS

1 CAN MEXICORN, DRAINED

2 C SHREDDED CHEDDAR CHEESE

IN A SKILLET, SAUTE THE CHICKEN CUMIN, SALT AND 1 TBSP OF THE OLIVE OIL UNTIL CHICKEN IS NO LONGER PINK

COMBINE THE REFRIED BEANS AND TOMATOES ; SPREAD 1 C INTO GREASED 11X7 BAKING DISH.  TOP WITH 24 TORTILLA STRIPS ;LAYER WITH HALF OF THE CORN, BEAN MIXTURE, CHICKEN AND CHEESE. REPEAT LAYERS

USING THE REMAINING TORTILLA STRIPS, MAKE A CRISS CROSS CRUST OVER FILLING ; BRUSH WITH REMAINING OIL. BAKE UNCOVERED 350 FOR 30 MINUTES OR UNTIL HEATED THROUGH AND CHEESE IS MELTED

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