Chicken And Cheddar Tortilla Bake

1. 1

   In a large skillet, saute the chicken, cumin and salt in 1 tablespoon oil until chicken is no longer pink.

2. 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. 3

   Using remaining tortilla strips, make a lattice crust over filling; brush with remaining oil. Bake, uncovered, at 350u00b0 for 25-30 minutes or until heated through and cheese is melted.

4. 4

   Serve immediately or, before baking, cover and freeze casserole for up to 3 months.

5. 5

   To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions.

* Per serving · 4 servings · Values may vary.

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