Chicken Tortilla Bake

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 16 ounce can refried beans
1 14.5 ounce can diced tomatoes with mild green chilies -- drained
8 8 inch flour tortillas -- cut into 1-inch strips
1 11 ounce can Mexicorn -- drained
2 cups shredded cheddar cheese -- (8 ounces)

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