Mexican Chicken

4 large skinless boneless chicken-breast halves
2 tablespoons all-purpose flour
2 tablespoons salad oil
1 teaspoon salt
½ teaspoon ground cumin
¼ teaspoon ground red pepper
½ cup milk
1 11-ounce can whole-kernel corn, drained
¼ pound Monterey Jack cheese, shredded (1 cup)
1 8-ounce can kidney beans, drained
1 cup loosely packed thinly sliced iceberg lettuce
1 small tomato, diced
6 7-inch flour tortillas, warmed (optional)

DIRECTIONS:

  1. Cut chicken into 1 ½ inch chunks. In medium bowl, toss chicken with flour until well coated.
  2. In 10-inch skillet over medium-high heat, in hot salad oil, cook chicken, salt, ground cumin and ground red pepper until chicken loses its pink color. I usually add some garlic and chopped onion at this point although its not called for. Add milk; over high heat, cook, stirring, until mixture boils and thickens slightly. Stir in corn and shredded cheese; heat through. Remove skillet from heat.
  3. Top center of chicken mixture with kidney beans. Sprinkle lettuce and tomato around edge of skillet. Serve with warm flour tortillas if you like.

Makes 6 servings.