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Receta Chili Casserole
by Cheryl Norman

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.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 8

Ingredientes

  • • 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

Direcciones

  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.