Chicken and Cheddar Tortilla Bake

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 11x7-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.
• Serve immediately or, before baking, cover and freeze casserole for up to 3 months.
• To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions.