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Chicken Tortilla Bake Recipe

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You get two for the price of one in this combo enchilada/lasagna casserole. You get all the flavors of the Mexican staple, and all the ease of layering lasagna.

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6 Servings
Prep: 25 min. Bake: 25 min.

Ingredients

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 Crisco® Pure 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 (8 ounces) shredded cheddar cheese

Directions

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-in. x 7-in. 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° for 25-30 minutes or until heated through and cheese is melted. Yield: 6 servings.

Nutrition Facts: 1-1/2 cups equals 570 calories, 20 g fat (10 g saturated fat), 88 mg cholesterol, 1,467 mg sodium, 61 g carbohydrate, 6 g fiber, 35 g protein.

Chicken Tortilla Bake published in Simple & Delicious March/April 2008, p8

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