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

Cut chicken into 1 1/2 inch chunks. In medium bowl, toss chicken with flour until well coated.

In 10-inch skillet over medium heat, in hot salad oil, cook chicken, salt, ground cumin and ground red pepper until 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 desire. Serves 6.