Chicken Tortilla Bake
Found @ Full Bellies, Happy Kids!

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
½ teaspoon ground cumin
¼ teaspoon salt
1 tablespoon plus 1 teaspoon olive oil, divided
1 can (16 ounces) refried beans
1 can (14½ ounces) diced tomatoes and 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, sauté 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. x 2-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 (or spray with cooking spray).

Bake, uncovered, at 350º for 25-20 minutes or until heated through and cheese is melted.

Yield: 6 servings