Chili Casserole Recipe

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1 vote | 3580 views

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.

Prep time:
Cook time:
Servings: 8


Cost per serving $1.49 view details
  • 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


  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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Nutrition Facts

Amount Per Serving %DV
Serving Size 261g
Recipe makes 8 servings
Calories 334  
Calories from Fat 117 35%
Total Fat 12.98g 16%
Saturated Fat 7.29g 29%
Trans Fat 0.0g  
Cholesterol 49mg 16%
Sodium 1253mg 52%
Potassium 659mg 19%
Total Carbs 32.09g 9%
Dietary Fiber 7.9g 26%
Sugars 4.49g 3%
Protein 22.41g 36%
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