- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 315.7
- Total Fat: 7.6 g
- Cholesterol: 26.3 mg
- Sodium: 1,101.7 mg
- Total Carbs: 48.2 g
- Dietary Fiber: 7.7 g
- Protein: 16.9 g
Corn Tortilla Chili-Chile CasseroleSubmitted by: ANEWAY
IntroductionThis is an easy to make, low-cal, low-fat recipe that the family will love. This is an easy to make, low-cal, low-fat recipe that the family will love.
8 Corn Tortillas, White Corn - 6" rounds
Guiltless Gourmet Tortilla Chips - Chipolte, 2 oz (about 36 chips) - lightly crushed
2 cups Kraft 2% Mexican Shredded Four Cheese Blend
1 cup Refried Beans Old El Paso
1 can Chili with beans, HORMEL turkey,bean chili, ( 2 cups )
1 cup Yellow Sweet Corn, Frozen kernels
1 can Del Monte Stewed Tomatoes - Mexican Recipe
6 whole Green Chile Peppers, Canned, chopped
1 small yellow onion diced
4 medium green onions- thinly sliced
(green and white)
Old El Paso Taco Sauce Medium, 4 tbsp
Dice Onion, and slice green onions (Reserve 1/2 green onions for garnish).
Lightly crush 2 oz. tortilla chips (divide in half)
Divide one of the halves in half again for 1oz., and 2 - 1/2 oz. portions of chips
Spray 13 x 9 baking dish with pam (or the like)
Pour juice from the canned tomatoes into the baking dish, spread evenly over bottom of dish.
Cut Tortillas in half, lay 4 corn tortillas in dish with flat sides out to align with straight edges of baking dish, Fill in uncovered center spaces with 1/2 oz. portion of chips. Press down with back of spoon to absorb tomato juice.
Mix all of the beans with 1/4 cup water or enchilada sauce (calculated with water), and 1/2 chile peppers Spread bean mixture evenly over tortillas and chips.
Sprinkle all of the raw, diced yellow onions, 1/2 of the corn, 1/2 of the tomatoes evenly over the beans.
Spread 1/2 of the cheese evenly over the top.
Layer another layer of 4 corn tortillas in dish.
Cover with the full 1 oz. portion of crushed chips.
Layer the turkey chili, 1/2 tomatoes, 1/2 corn, 1/2 chile peppers evenly.
Top with other half of the Cheese, Scallions and 1/2 oz. portion of chips.
Drizzle with taco sauce.
Bake 30 minutes covered with foil.
Remove foil bake 10-15 more minutes until cheese and chips brown nicely.
Slice into 8 equal servings (Makes nice size servings :) )
Serve with reduced fat sour cream or plain yogart, salsa and remaining scallions
Number of Servings: 8
Recipe submitted by SparkPeople user ANEWAY.