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Prep 10min
Total45min
Servings4
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Ingredients
4
tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
1
can (15 to 16 oz) chili
2
cups shredded Cheddar cheese (8 oz)
1/4
cup sour cream, if desired
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Steps
1
Heat oven to 350°F. Spray bottom of 9-inch glass pie plate with cooking spray.
2
Place 1 tortilla on bottom of pie plate; spread evenly with 1/2 cup of the chili and sprinkle with 1/2 cup of the cheese. Repeat layers twice, starting each layer with tortilla. Top with remaining tortilla.
3
Cover with foil; bake 20 minutes. Sprinkle with remaining 1/2 cup cheese. Bake uncovered about 10 minutes longer or until thoroughly heated and cheese is melted. Let stand 5 minutes before cutting. To serve, cut into 4 wedges. Top each serving with 1 tablespoon sour cream.
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Do you have leftover chili or a stash of homemade chili in the freezer? Go ahead and use 1 1/2 cups leftover chili instead of the canned chili. Use a thicker chili instead of a watery one for best results.
Sprinkle each wedge with shredded lettuce and chopped tomatoes; then top with the sour cream.
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