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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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. 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 (8 ounces) shredded cheddar cheese |
Directions:
1. In a large skillet, saute the chicken, cumin and salt in 1 tablespoon oil until chicken is no longer pink.
2. 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.
3. 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.
4. Serve immediately or before baking, cover and freeze casserole for up to 3 months.
5. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions. Yield: 6 servings.
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