Chicken And Cheddar 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 shredded cheddar cheese

1. In a large skillet, saute the chicken, cumin and salt in 1 tablespoon oil until chicken is no longer pink.
2. 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.
3. Using remaining tortilla strips, make a lattice crust over filling; brush with remaining oil. Bake, uncovered, at 350u0b0 for 25-30 minutes or until heated through and cheese is melted.
4. Serve immediately or, before baking, cover and freeze casserole for up to 3 months.
5. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions.

chicken breasts, ground cumin, salt, olive oil, beans, tomatoes, flour tortillas, mexicorn, cheddar cheese

Taken from www.tasteofhome.com/recipes/chicken-and-cheddar-tortilla-bake/ (may not work)