Total Time
35mins
Prep 5 mins
Cook 30 mins

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.

Directions

  1. Preheat oven to 350.
  2. Soften corn tortillas in the microwave for 30 seconds.
  3. In a small bowl mix cottage cheese, cream cheese, mozzerella, cheddar, and chicken broth.
  4. 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).
  5. Layer about a third the jar of chili onto tortillas. Top with half the cheese mixture.
  6. 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.
  7. Bake for 20-25 minutes.
Most Helpful

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.

breezermom March 04, 2011