Canned turkey or chicken chili (I especially like the Turkey Ranchero chili by Stagg’s – no sugar anywhere in it)
Corn tortillas
Shredded cheese (I use a combination of Cheddar and Monterey Jack, and buy it pre-shredded from Costco – see, I told you this was easy)

Preheat oven to 350 degrees fahrenheit.

In a cake pan (I use a big rectangular one, because I like to make a big casserole all at once, and eat it for several days), tear up tortillas into small bite-sized triangles. Put a layer of these tortilla triangles across the bottom of the pan.

Note: In the rectangle, 9 x 14″, pan I usually use 3 or 4 cans of chili and about 4 cups of cheese, total.

On top of the tortillas, spoon a layer of chicken or turkey chili, “fresh” out of the can (LOL). On top of the chili, sprinkle shredded cheese, as much or as little as you like.

Repeat for another layer (or two more, if you pan has room).

Bake or 30 minutes or until cheese gets bubbly. Let cool for 15 minutes or so before cutting and serving it.

This recipe was contributed by Laurie W from the Radiant Recovery Community Forum.

Heaven!!! And it tastes even better the next day. This also tastes great with veggies on the side, or a salad.

I made the layered chili casserole for dinner and have to say that it is very good and better yet, very, very easy. I didn’t get enough canned chili but did have a can of chili beans in my cupboard, so i added those. And i didn’t have enough shredded cheese, but i added sliced co-jack on the top and it melted fine. GREAT, EASY RECIPE. – Sheba

I made the Chili Layered Casserole tonight. It was great, and very easy! Especially since it was with canned chili, and I used pre-shredded cheese.

I hadn’t read the recipe that closely until I went to make it. I only had one can of turkey chili in my cupboard, so I made a small batch. Made it in a smallish (1 qt) Pyrex baking dish. That way it makes 2 very generous servings. It was really good. I had it with some fresh veggies for dinner
tonight. – Kitty