Chicken Tortilla Bake
1 pound Chicken Breast, diced
1/2 Tsp Cumin
1/4 Tsp salt
1 Tbsp Olive Oil
1 16-oz can of Refried Beans
1 14.5-oz can of Rotel Tomatoes, drained
8 Flour tortillas cut into 1-inch strips
1 11-oz can of Mexicorn, drained
2 cups of shredded Cheddar Cheese
--In a skillet, saute chicken, cumin, and salt in 1 Tbsp. of Olive Oil until chicken is no longer pink.
--Combine refried beans and Rotel tomatoes.
--Spread 1 cup of bean mixture into a greased 11x7 baking dish. Top with 24 tortilla strips, then layer on 1/2 the corn, more bean mixture, chicken, and cheese.
--Repeat layers until dish is full. Use remaining strips to form a lattice crust over the top. Brush top with olive oil.
--Bake uncovered at 350 degrees for 30-35 minutes.
1/2 Tsp Cumin
1/4 Tsp salt
1 Tbsp Olive Oil
1 16-oz can of Refried Beans
1 14.5-oz can of Rotel Tomatoes, drained
8 Flour tortillas cut into 1-inch strips
1 11-oz can of Mexicorn, drained
2 cups of shredded Cheddar Cheese
--In a skillet, saute chicken, cumin, and salt in 1 Tbsp. of Olive Oil until chicken is no longer pink.
--Combine refried beans and Rotel tomatoes.
--Spread 1 cup of bean mixture into a greased 11x7 baking dish. Top with 24 tortilla strips, then layer on 1/2 the corn, more bean mixture, chicken, and cheese.
--Repeat layers until dish is full. Use remaining strips to form a lattice crust over the top. Brush top with olive oil.
--Bake uncovered at 350 degrees for 30-35 minutes.
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