Tag Archive: Leftover chili


1 tube crescent dough

1 package Simply Potatoes O’Brien Hash Brown Potatoes

1/2 c. sour cream

3 c. leftover chicken mango chili

2 c. shredded cheddar

I was concerned that my leftover chicken mango chili was going to go to waste, so I made a casserole.  No more leftovers!

Spray 13 x 9 baking dish with cooking spray.

Spread crescent dough in bottom of dish and seal seams.

Meanwhile, cook hash browns according to directions until crunchy.

Spread potatoes over dough.

Spread sour cream over potatoes.

Top with leftover chili.

Sprinkle cheese on top and bake at 350 for 40-45 minutes.

I have to tell you, of all the throw it together casseroles I’ve done lately, this was everyone’s favorite!


1 box cornbread mix (I used gluten free)

1 can creamed corn

1 can whole kernel corn

1 c. sour cream

4-5 c. leftover chili

2 c. shredded cheese

Make cornbread according to directions, using creamed corn, drained whole kernel corn and sour cream.  You can add eggs if the mix calls for it, or milk if the mixture is too thick.  Bake in 13 x 9 baking dish until golden.

Spread leftover chili across top of cornbread.

Top with shredded cheese.  You can either bake right away or cover and freeze for future use.  If frozen, it will take 1 1/2 hour to bake from frozen at 300 F, covered for the first hour, then uncovered for the last 1/2 hour.  Use a meat thermometer to make sure it is fully heated.

If you are baking it right away and not freezing it, bake 30-35 minutes at 350 F.

We topped ours with salsa, sour cream, fresh cubed avocado, and avocado verde.


Mother's Day Huevos Rancheros

6 large flour tortillas
2 c. shredded Mexican mix cheese
4 c. chili
1 jar salsa
sour cream for topping
12 eggs

Heat chili. Keep warm on stovetop.

Place tortillas one at a time in skillet. Top with shredded cheese and chili.

Fold over quesadilla style.

Meanwhile, cook 2 eggs per serving over easy.

Place folded tortilla on plate. Top with eggs. Add salsa and sour cream to taste.

This recipe was the result of tortillas being on buy one get one, as were salsa and sour cream. I also saved 4 c. of chili last time we had it and froze it for future inspiration.

These were a hit. We will definitely have them again. It would also be nice with breakfast sausage or other meat in place of the chili. Fresh tomatoes, onions or avocado, as well as leftover corn or beans would add a nice touch.

Gluten Free Chili Lasagne

1 Package De Boles Gluten Free Lasagne Noodles
2-3 C. leftover chili

1 jar salsa

8 oz. sour cream

1 avocado, sliced (or store bought guacamole)

2 c. shredded Mexican cheese

Cook noodles according to package directions.  (actually, I cook them a little longer, because rice noodles don’t taste as good to me unless they are fully cooked!)

Layer 1/2 of salsa in the bottom of a lasagne pan.

Place 1/2 of the noodles.

Layer chili, then sour cream, then avocado.

Layer rest of noodles.

Top with chili, then remaining salsa, and cheese.

Bake 350 F. 50 minutes.

Huevos Rancheros in the Crock Pot

12 eggs
1 c. leftover potato soup
1 c. leftover chili (use veggie chili if you want to go meatless)
1/2 c. salsa
1/2 c. sour cream

Leftover corn on the cob
1 c. shredded cheese

Soft scramble the eggs.


Add potato soup.

Layer half of the egg/soup mixture in bottom of crock pot sprayed with cooking spray.

Cut corn off cobs and set aside.


Mix chili, salsa and sour cream. Layer over eggs.


Top with corn.


Sprinkle with half of the cheese.


Layer remaining eggs.

Top with cheese.


Cook on low for 30 minutes and you can keep it warm for up to 4 hours.


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