Oh my gosh, just a week to go until the Brenda Novak 2013 Annual Auction for the Cure of Diabetes starts! This will be my fifth or sixth year to participate, either as a bidder, as a contributor or as both.
Brenda’s annual auction runs May 1-31. So far, there are over 1,100 items up for auction, with more to come. I am contributing to several baskets/items in the auction this year. See the right column for links to the three categories I’m involved with. As mentioned before, one of the baskets I’m donating is “Calling All Cooks,” a boxful of cookbooks:
Calling all Cooks
The winner of this auction will win a box full of cookbooks.
1001 Fast Easy Recipes
Cake Pops, Brownies and More
Fun Summer Recipes
Slow Cooker Recipes
Today’s recipe comes from FREEZER MEALS, a Taste of Home cookbook.
CHICKEN TORTILLA BAKE
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
½ teaspoon ground cumin
¼ teaspoon salt
1 tablespoon plus 1 teaspoon olive oil, divided
1 can (16 oz) refried beans
1 can (14½ oz) diced tomatoes with mild green chilies, drained
8 flour tortillas (8-inches), cut into 1-inch strips
1 can (11 oz) Mexicorn, drained
2 cups shredded cheddar cheese
In a large skillet, sauté the chicken, cumin and salt in 1 tablespoon olive oil until chicken is no longer pink.
Combine the refried beans and tomatoes; spread 1 cup into a greased 11-in by 7-in baking dish. Top with 24 tortilla strips; layer half the corn, bean mixture, chicken and cheese. Repeat layers.
Using remaining tortilla strips, make a lattice crust over the filling; brush with remaining olive oil.
At this point, you may bake the dish or freeze it.
To bake dish: Bake uncovered, at 350° for 25-30 minutes or until heated through and cheese is melted. Serve immediately.
To freeze dish: Cover and freeze for up to 3 months. To bake: Thaw in refrigerator overnight. Remove from the refrigerator 30 minutes before baking, bake according to directions above.
Never let your memories be greater than your dreams. ~Doug Ivester