Chicken Tortilla Bake

Chicken Tortilla Bake

This recipe tasted delicious and didn’t get dry like alot of tortilla chicken dishes do. I substituted kidney beans for the corn because were were out of corn and it still tasted delicious!

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 tablespoon + 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 (8 ounces) shredded cheddar cheese

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.

Recipe submitted by: Wendy Gullett, Starkville, MS

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  1. I cooked this a while back and everyone in my family thought it was delicious! Due to differing tastes I left the diced tomatoes and mild green chilies out. I can’t remember now if I replaced them with something else or not. Now that I have seen this recipe again I think I’ll make it soon.