Title: Sherry's Mexican Torta
Categories: Poultry Stuffing
Yield: 8 Servings

1	tb	Oil; (up to 2)
1/2	lg	Green pepper; chopped
1/2	lg	Red pepper; chopped
4		Cloves garlic; minced, (up to 5)
1	md	Onion; chopped
2		Boneless chicken breast; cubed
1 1/2	c	Picante sauce (mild; medium or hot)
15	oz	Can kidney beans; rinsed and drained
14	oz	Can italian or mexican stewed tomatoes
14	oz	Can whole kernel corn; drained
1/4	ts	Cinnamon
12		Corn tortillas (6")
2	c	Monterey jack and/or cheddar cheese
		Divided into thirds
		;---toppings-----, optional
		Sour cream; sliced avocado,
		; sliced
		Green onions
1) He	at o	ven to 375.

2) In 12" skillet, over med. heat, saute peppers, garlic and onion in oil. Add chicken and cook just until it loses its pink color. Stir in picante sauce, beans, tomatoes, corn and cinnamon; bring to a boil. Simmer, uncovered, stirring and breaking up tomatoes for 3 minutes or until mixture thickens.

3) Remove from heat. Arrange 6 tortillas on bottom of lightly greased 13 x 9" baking dish, cutting to cover bottom. Save cut pieces. Top with half of the chicken mixture. Sprinkle with 1/3 of the cheese. Cut remaining tortillas to fit on top. Spread the remaining chicken mixture over top and sprinkle with another 1/3 of the cheese. Cut the tortilla pieces into strips and sprinkle over the top of the casserole. Sprinkle with the remaining cheese.

4) Bake, uncovered for 30 minutes. Let stand 10 minutes. Top as desired and serve with additional picante sauce.

Source: Sherry Cohen This version by Lynn Thomas DCQP82A

Posted to MM-Recipes Digest V4 #5

Recipe by: Sherry Cohen

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