Instructions: In 3- to 5-quart microwave-safe utensil, combine butter, onion, green pepper, and garlic. Cover with plastic wrap; microwave at high (100 percent power) 3 to 5 minutes or until onion and pepper are tender. Stir in tomato sauce, flour, salt, cumin, oregano, and black pepper.

Place chicken pieces, bone side up with meatier portions toward outside of utensil, on top of mixture. Cover, and with medium-high (70 percent) power cook 10 minutes per pound. Halfway through cooking time, turn chicken pieces over; re-cover with wax paper and microwave remaining time. Let stand, covered, 10 minutes. Remove chicken pieces to serving dish; cover. Add corn to sauce in utensil; cover with plastic wrap. Microwave at high 2 minutes. Pour sauce over chicken.

This recipe serves 4.

Comments: Leftover Mexican Chicken Casserole makes a fast and delicious taco filling. Shred chicken, reheat in sauce and serve with shredded lettuce and shredded cheese and a dollop of sour cream.

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