Chicken 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 (14.5 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 (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 by 7 by 2 inch 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 degrees for 25-30 minutes or until heated through and cheese is melted.

Yield: 6 servings