Follow these steps for perfect results
chili with beans
chili no beans
corn tortillas
sharp cheddar cheese
shredded
onion
chopped
Empty both cans of chili into a non-stick skillet.
Remove excess grease from the chili.
Heat chili until warm over medium heat.
Reduce heat to low and keep warm.
Coat each corn tortilla in the chili sauce on both sides.
In a Pyrex loaf dish, create the first layer: 6 chili-soaked tortillas, overlapping as needed.
Spoon 3-4 spoonfuls of chili over the tortillas.
Sprinkle some chopped onions over the chili.
Sprinkle some shredded cheddar cheese over the onions.
Repeat the layering process: chili-soaked tortillas, chili, onions, and cheese.
Preheat oven to 350 degrees Fahrenheit.
Bake the casserole for 20-25 minutes, or until heated through and cheese is melted and bubbly.
Serve hot.
Expert advice for the best results
Add a layer of sour cream or Greek yogurt for extra creaminess.
Garnish with chopped cilantro or green onions.
Everything you need to know before you start
10 minutes
Can be assembled ahead of time and refrigerated before baking.
Serve in slices, allowing layers to be visible.
Serve with a dollop of sour cream or guacamole.
Serve with a side salad.
Pairs well with the spicy and savory flavors.
Discover the story behind this recipe
Comfort food
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