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Chicken and Cheddar Tortilla Bake

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. —Taste of Home Test Kitchen, Greendale, Wisconsin
  • Total Time
    Prep: 25 min. Bake: 25 min.
  • Makes
    6 servings

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 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 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 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.
Nutrition Facts
1-1/2 cups: 570 calories, 20g fat (10g saturated fat), 88mg cholesterol, 1467mg sodium, 61g carbohydrate (8g sugars, 6g fiber), 35g protein.

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