My husband asked me to make chili, but of course, I had to find something new and unique to do with the chili besides plopping it in a bowl, though he loves it that way. Some people make Mexican lasagna with tortillas, refried beans and ground beef. Why not make a chili lasagna instead, gluten free, of course!? Hope you like it. If you cannot find gluten-free tortillas you can either make Gluten-free Soft Corn Tortillas or Low-sodium Gluten-free Tortillas. Enjoy!
I used a 9×9 glass baking pan for this recipe. You will need to judge the amounts of ingredients according to the size baking dish you use and the size of your tortillas.
Cooking oil or gluten-free cooking spray oil, for dish
Preheat oven to 400°F.
Spray or oil a baking dish.
Layer the bottom of a 9x9 inch casserole dish with tortillas, ripping apart tortillas in order to fill in the spaces to cover the entire bottom.
Layer with chili and sprinkle with a little cheese.
Add another layer of tortillas and topping with a little cheese.
Add one more layer of tortillas and top only with cheese.
Bake until the cheese has melted or place under the broiler for a browner crust. I do not recommend using the microwave, as it depletes food from majority of its nutrients.
Make sure your chili is saucy enough because the tortillas will absorb a lot of the juices. If you chili is really thick I suggest using thicker layers of chili to prevent dryness. You can also thin your chili by adding a little chicken broth.