Corn Tortilla Chili-Chile Casserole

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Nutritional Info
  • 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

View full nutritional breakdown of Corn Tortilla Chili-Chile Casserole calories by ingredient
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This 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.
Number of Servings: 8


    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


Preheat Oven to 400*F

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.

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