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Home Meal Prep Meal Prep Dinner
5
/5
25 minutes

Leftover Chili Tortilla Stack

Nut Free Nut Free Meal Prep Meal Prep
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By: Denise Bustard22 Comments
Posted: 1/15/16 Updated: 8/28/20

This post may contain affiliate links. Please read our disclosure policy.

Use up your chili leftovers in this fun and EASY tortilla stack. These are ready in under 25 minutes, and make for an awesome work lunch!

A fast and easy tortilla stack recipe that spreads leftover chili between tortillas with cheese. Ready in 25 minutes, and makes for an awesome weeknight dinner and packed lunch the next day!

Note: This is part of a series where I provide a base slow cooker recipe and three ways to enjoy the leftovers. For the base Slow Cooker Roasted Red Pepper Chili, go here!

Day FOUR of what I should probably have called Chili Week.

In case you missed it, I started with a big old pot of Slow Cooker Roasted Red Pepper Chili, and have been using it up in all sorts of fun 'chili leftover' recipes.

And today is the grand finale, so I had to make something super impressive. Well I hope this tortilla stack is worthy of a grand finale...it is certainly delicious, and SO easy even a monkey could make them 😉

A fast and easy tortilla stack recipe that spreads leftover chili between tortillas with cheese. Ready in 25 minutes, and makes for an awesome weeknight dinner and packed lunch the next day!

A fast and easy tortilla stack recipe that spreads leftover chili between tortillas with cheese. Ready in 25 minutes, and makes for an awesome weeknight dinner and packed lunch the next day!

I made some Garden Vegetable Tortilla Stacks way back in the day, and I just loved the concept so much, I knew I'd have to use it again. And when I was trying to think of ways to use up leftover chili, this one sprang to mind instantly!

They are just TOO easy:  They will be ready to put in the oven before your oven has even pre-heated. They will take you mayyybe 10 minutes to assemble! Then they bake up for 10-15 minutes, until they are heated through and the cheese gets nice and bubbly.

And also, let's face it: these things are kind of fun! Because who doesn't like a taco pie?! (Crazy people that's who). And fun food just tastes better. Fact.

A fast and easy tortilla stack recipe that spreads leftover chili between tortillas with cheese. Ready in 25 minutes, and makes for an awesome weeknight dinner and packed lunch the next day!

Since this tortilla stack recipe does make enough for 6-8 servings, we found ourselves eating it for a few days. And guess what?! It makes for an awesome lunch! It heats up in the microwave wonderfully and have a great texture (not soggy like some microwaved food gets).

Alright. I think we are officially done with Chili week. Four chili-related recipes is enough for me, and I think I am ready to move on. How about you?

Have a FABULOUS weekend, friends!

Check out the other recipes in this series:

The base recipe: Slow Cooker Roasted Red Pepper Chili

Slow Cooker Roasted Red Pepper Chili

Leftover Chili Potato Nachos

Chili potato nachos

Chili Pot Pies with a Cornbread Crust

Chili Pot Pies with Cornbread Crust

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

chili tortilla stacks on gray plate with avocado slices

Leftover Chili Tortilla Stack

5 from 3 votes
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Print Rate
Use up your chili leftovers in this fun and EASY tortilla stack.  These are ready in under 25 minutes, and make for an awesome work lunch!
8

Ingredients

  • 6 large tortillas
  • 2 ½ cups shredded cheese
  • 4-5 cups Slow Cooker Roasted Red Pepper Chili

Instructions 

  • Heat oven to 375°F.
  • Line a baking sheet with parchment paper.
  • Place a tortilla on the baking sheet. Spread chili evenly over tortilla (around 1.5 cups). Top with a second tortilla. Sprinkle with ¾ cup of cheese.
  • Repeat this two more times so that you end up with 3 layers of chili, two layers of cheese. Top with remaining cheese.
  • Bake for 10-15 minutes, until heated through and cheese is bubbly.
  • Serve with a salad or lighter side dish.

Tips:

These keep really well and taste awesome on the second (and third!) day.

Nutrition Information

Serving: 1/8 of batch, Calories: 430kcal, Carbohydrates: 43g, Protein: 19g, Fat: 20g, Saturated Fat: 10g, Cholesterol: 53mg, Sodium: 1220mg, Fiber: 7g, Sugar: 4g
Author: Denise Bustard
Course: Dinner
Cuisine: American

© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

Did You Make This?Don't forget to leave a review below, and tag us on Instagram using @SweetPeasAndSaffron or #sweetpeasandsaffron
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Products used in this recipe:

cheese graterlarge black spoonblack sheet pan

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Meet Denise Bustard

Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.

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Reader Interactions

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Recipe Rating




  1. AngryMuppet says

    Posted on 5/24/22 at Posted on 5/24/22

    5 stars
    Somehow more satisfying than the chili was!

    Reply
    • Ben | Sweet Peas & Saffron says

      Posted on 6/9/22 at Posted on 6/9/22

      Hi Angry, this Tortilla Stack is good, I know what you mean.

      Reply
  2. Janice says

    Posted on 9/6/21 at Posted on 9/6/21

    Could I use the ready bake lasagna noodles

    Reply
    • Jasmine @ Sweet Peas & Saffron says

      Posted on 9/7/21 at Posted on 9/7/21

      Hi Janice, great question. We have not tested this recipe with ready bake lasagna noodles, but it should work out! You may just need to adjust the cook time to follow the directions on the lasagna noodle packaging. Please report back and let us know how it turns out if you do try it!

      Reply
  3. Karly Campbell says

    Posted on 3/8/16 at Posted on 3/8/16

    My crowded refrigerator and I cannot thank you enough! This is leftover magic!

    Reply
    • Denise says

      Posted on 3/9/16 at Posted on 3/9/16

      Haha! Leftovers are the bane of my existence somedays...especially when it comes to huge-batch slow cooker recipes! 🙂

      Reply
  4. annie says

    Posted on 1/18/16 at Posted on 1/18/16

    These sound so good! Like a cheesy chili casserole, only with less work. Gorgeous photos, btw.

    Reply
    • Denise says

      Posted on 1/19/16 at Posted on 1/19/16

      Thanks so much, Annie! They are super duper easy to make 🙂

      Reply
  5. Andrea @ Cooking with Mamma C says

    Posted on 1/18/16 at Posted on 1/18/16

    Now we know you are a genius. It's official. So clever, Denise!

    Reply
    • Denise says

      Posted on 1/19/16 at Posted on 1/19/16

      Bahaha! I will take that compliment but I am no genius 🙂 THanks so much, Andrea!

      Reply
  6. Jen | Baked by an Introvert says

    Posted on 1/18/16 at Posted on 1/18/16

    This is a fantastic idea! I haven't made chili in a long time because there's only two of us and I tend to get carried away. This would be such a great to use up all those leftovers!!

    Reply
    • Denise says

      Posted on 1/19/16 at Posted on 1/19/16

      I feel like every chili recipe makes a batch that serves 25! Thanks, Jen!

      Reply
  7. Sherri@The Well Floured Kitchen says

    Posted on 1/17/16 at Posted on 1/17/16

    I've done something similar with taco stacks - but never thought to use leftover chili! And your chili looks amazing. Definitely trying this out - because you are right - who doesn't love stacks?

    Reply
    • Denise says

      Posted on 1/19/16 at Posted on 1/19/16

      THanks, Sherri! They worked surprisingly well with chili. A little more moisture than taco meat but it worked!

      Reply
  8. Alice @ Hip Foodie Mom says

    Posted on 1/16/16 at Posted on 1/16/16

    oh my gawd, no you didn't?!!!! What a GREAT idea!!! I love this!!! leftover chili tortilla stacks!!!! freaking brilliant!!!

    Reply
    • Denise says

      Posted on 1/17/16 at Posted on 1/17/16

      Ha ha! You are too funny 🙂 Thanks so much!

      Reply
  9. Alyssa @ My Sequined Life says

    Posted on 1/15/16 at Posted on 1/15/16

    I LOVE recipes like this! Sticking leftovers between tortillas and baking is one of the best ways to make a quick meal. I've never used leftover chili though - that needs to happen ASAP!

    Reply
    • Denise says

      Posted on 1/17/16 at Posted on 1/17/16

      I really liked the fact that it didn't taste too much like 'chili'...you know? Thanks, Alyssa!

      Reply
  10. Jennifer @ Show Me the Yummy says

    Posted on 1/15/16 at Posted on 1/15/16

    I have one word: GIMME!!!!! <3

    Reply
    • Denise says

      Posted on 1/17/16 at Posted on 1/17/16

      🙂 🙂 Thanks, Jennifer!

      Reply
  11. sue|theviewfromgreatisland says

    Posted on 1/15/16 at Posted on 1/15/16

    This is absolutely brilliant, because EVERY time I made a big batch of chili we have some that goes to waste because we get sick of eating it --- what a great idea for a series!

    Reply
    • Denise says

      Posted on 1/17/16 at Posted on 1/17/16

      Thanks so much, Sue! I always ALWAYS have chili leftovers and get so bored with them!

      Reply

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Hi, I'm Denise

Meal prep took me from feeling constantly stressed out about meals to cool, collected and in control. I want to share this amazing and transformational habit with you, so you can feel in control, too! Read more ...

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