Warm Weather Recipe

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!

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