I found this recipe for a really warm and hearty casserole dish. I tried making it the other day and the cost was great compared to how filling it is.
1 pound boneless skinless chicken breasts, cut into 1-ich cubes
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 tablespoon plus 1 teaspoon olive oil, divided
1 can (16 oz) refried beans
1 can (14.5 oz) diced tomatoes with mild green chilies, drained
8 flour tortillas (I only needed 6)
1 can (11 oz) Mexicorn, drained
2 cups (8 oz) shredded cheddar cheese
In large skillet, saute the chicken, cumin and salt in 1 tablespoon oil until chicken is no longer pink.
Combine the beans and tomatoes; spread 1 cup into a greased 11 x 7 x 2 in baking dish. Top with tortilla strips; layer with half of the corn, bean mixture, chicken and cheese. Repeate 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.
I found that around 23 minutes was optimal. I think if I had left it in there any longer, the top would have gotten burnt. It makes around 6 servings, or so the recipe says, but it looks like I’ll be able to go about 10 servings. Part of frugal living is going further on smaller portions. Enjoy!