Monday, June 21, 2010

Mexican Chicken Casserole

This is a great, quick dinner. One of the things I love the most about casseroles is that no side dish is required - everything is in there already. This one is pretty quick and easy to make, and can easily be spiced up if you like a little more heat.

Mexican Chicken Casserole
- 1 lb boneless, skinless chicken, cut into 1 inch cubes
- 1/2 tsp cumin
- dash salt
- vegetable oil
- 1 can refried beans
- 1 can diced tomatoes with chiles, drained
- 1 can Mexicorn (corn with added peppers and onions)
- 2 cups shredded cheddar cheese
- tortillas, cut into wide strips (best with a pizza cutter)

Cook chicken in pan with 2 tsp oil and the cumin and salt. Combine beans and tomatoes in a bowl. Spread 1 cup of the bean mixture in the bottom of a greased 13x9 baking dish. Layer with tortilla strips, half the chicken, half the corn, half the cheese and repeat. Top with tortilla strips and brush with vegetable oil.

Bake at 350 for 30 minutes.

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