Chicken Tortilla Bake

Recipe from Simple & Delicious March/April 2008

• 1 lb. chicken breasts, cut into bite-size pieces
• 1/2 tsp. ground cumin (or cumin seed)
• 1/4 tsp. salt
• 1 T. plus 1 tsp. olive oil, divided
• 1 can (16 oz.) refried beans
• 1 can (14-1/2 oz.) diced tomatoes with mild green chilies, drained
• 8 flour tortillas (8 inches), cut into 1-inch strips
• 1 can (11 oz.) whole kernel corn, drained
• 2 C. shredded cheddar cheese

Preheat oven to 350 degrees F; grease 9x13-inch baking dish. 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 prepared 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, for 25-30 minutes or until heated through and cheese is melted.

(Notes from Naomi: A pizza cutter works well to slice tortillas.)