Chili Casserole Recipe
_full.jpg "Chili Casserole")
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 8â³ diameter whole-wheat tortillas
- 8 slices Boarâs Head 3-Pepper Jack cheese
- 8 oz. shredded Monterrey jack cheese
- 1 cup chopped fresh cilantro
Directions
- Preheat oven to 350°F
- Coat the inside of a 9â³ X 13â³ casserole dish with nonstick cooking spray. Set aside.
- In the casserole dish, place 2 tortillas in the bottom. They will overlap some, and thatâs all right.
- Spoon half the chili over the tortillas.
- Cover the chili with the 8 slices of Boarâs Head 3-Pepper Jack cheese.
- Place 2 tortillas over the cheese.
- Spoon remaining chili over the tortillas.
- Cover chili with 2 more tortillas.
- Spread tortillas with 8 ounces shredded Monterrey Jack cheese until completely covered.
- Place aluminum foil over the casserole dish.
- Bake casserole covered for 30 minutes, then remove the foil for 5 minutes.
- Garnish with the chopped cilantro.
- Allow casserole to cool about 10 minutes before serving.
Adding to Planner
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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