
This hearty chili tortilla lasagna layers rich no-bean chili, tender corn tortillas, and plenty of melted cheese into one comforting baked casserole. It is an easy crowd-pleasing dinner that is perfect for feeding a family, meal prep, or using up a big batch of homemade chili.
Preheat the oven to 400°F. Lightly coat a large baking dish with nonstick spray. Arrange a layer of corn tortillas over the bottom and slightly up the sides of the dish, cutting a few to fit if needed. Spread a layer of chili evenly over the tortillas.



Sprinkle a layer of cheese over the chili. Add another layer of tortillas, overlapping them so the surface is mostly covered.



Spread on more chili, then add another layer of tortillas. Repeat the layering as needed, depending on the depth of your dish. Leave the cheese out of the middle layer if you want a firmer slice.



Finish with a final layer of tortillas, the remaining chili, and the rest of the cheese. Bake for about 30 minutes, or until hot and bubbling around the edges. Let the casserole rest for 15 minutes before slicing. Serve with sour cream, if desired.



Use a thick chili so the lasagna sets neatly and does not turn watery. A Mexican cheese blend, cheddar, Monterey Jack, or Colby Jack all work well here. Leftovers keep well in the refrigerator for up to 4 days and can be reheated in the microwave or oven.




