Chipotle Chili Lasagna

"We had a jar of Chipotle Chicken Chili that I wanted to use. I decided instead of just eating it from a bowl or on nachos that I would serve it as a sort of Mexican lasagna. It turned out to be a very easy and yummy idea."
 
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photo by breezermom photo by breezermom
photo by breezermom
photo by breezermom photo by breezermom
Ready In:
35mins
Ingredients:
7
Yields:
1 lasagna
Serves:
4
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ingredients

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directions

  • Preheat oven to 350.
  • Soften corn tortillas in the microwave for 30 seconds.
  • In a small bowl mix cottage cheese, cream cheese, mozzerella, cheddar, and chicken broth.
  • Spray a square baking dish (8x8, 9x9, etc) with cooking spray, then spread a few tables spoons of chili onto the bottom. Place one layer of corn tortillas on top (about 3 or 4).
  • Layer about a third the jar of chili onto tortillas. Top with half the cheese mixture.
  • Repeat layer begining with 3 more tortillas, another third of the chili, and the rest of the cheese. Top with the final layer of tortillas. Cover with remaining chili and sprinkle more cheese on top.
  • Bake for 20-25 minutes.

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Reviews

  1. Amazing! I could only find a 15 oz can of the chili, so I reduced my tortillas down to 8. Otherwise, I followed the recipe exactly, garnishing with some sliced green onions and serving with a bit of guacamole. This is so easy to make, yet so delicious! Perfect weeknight meal. Thanks for sharing! Made for PAC Spring 2011.
     
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