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  • Chili Casserole

    1 vote
    Chili Casserole
    Prep: 15 min Cook: 35 min Servings: 8
    by Cheryl Norman
    6 recipes
    >
    You'll need a quart of chili, either your own or canned. I like to make my own turkey chili to reduce the sodium content, but this version is faster.

    Ingredients

    • • 4 15-oz. cans Hormel Chili with Beans
    • • nonstick cooking spray
    • • 6 8″ diameter whole-wheat tortillas
    • • 8 slices Boar’s Head 3-Pepper Jack cheese
    • • 8 oz. shredded Monterrey jack cheese
    • • 1 cup chopped fresh cilantro

    Directions

    1. Preheat oven to 350°F
    2. Coat the inside of a 9″ X 13″ casserole dish with nonstick cooking spray. Set aside.
    3. In the casserole dish, place 2 tortillas in the bottom. They will overlap some, and that’s all right.
    4. Spoon half the chili over the tortillas.
    5. Cover the chili with the 8 slices of Boar’s Head 3-Pepper Jack cheese.
    6. Place 2 tortillas over the cheese.
    7. Spoon remaining chili over the tortillas.
    8. Cover chili with 2 more tortillas.
    9. Spread tortillas with 8 ounces shredded Monterrey Jack cheese until completely covered.
    10. Place aluminum foil over the casserole dish.
    11. Bake casserole covered for 30 minutes, then remove the foil for 5 minutes.
    12. Garnish with the chopped cilantro.
    13. Allow casserole to cool about 10 minutes before serving.

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