Mexican Chicken - cooking recipe

Ingredients

4 large skinless, boneless chicken breast halves
2 Tbsp. all-purpose flour
2 Tbsp. salad oil
1 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. ground red pepper
1/2 c. milk
1 (11 oz.) can whole kernel corn, drained
1/4 lb. Monterey Jack cheese, shredded (1 c.)
1 (8 oz.) can kidney beans, drained
1 c. loosely packed thinly sliced iceberg lettuce
1 small tomato, diced
6 (7-inch) flour tortillas, warmed (optional)

Preparation

About 30 minutes before serving, cut chicken into 1 1/2-inch chunks.
In medium bowl, toss chicken with flour until well coated.
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.
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. 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.