Our version of this enchilada-style chilaquiles casserole is packed with nutritious beans and vegetables. Canned prepared enchilada sauce has great flavor and keeps the prep time quick. It can vary in heat level so find one that suits your taste. If you want to eliminate the heat altogether, try a green enchilada sauce (which is often milder than red) or substitute two 8-ounce cans of plain tomato sauce. Source: EatingWell Magazine, June/July 2006

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Ingredients

Directions

  • Preheat oven to 400 degrees F. Lightly coat a 9-by-13-inch baking pan with cooking spray.

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  • Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.

  • Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.

  • Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.

Tips

Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 1 day.

Nutrition Facts

238 calories; 10.3 g total fat; 23 mg cholesterol; 369 mg sodium. 29.6 g carbohydrates; 8.9 g protein; Full Nutrition

Reviews (170)

Read More Reviews
173 Ratings
  • 5 star values: 146
  • 4 star values: 22
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
09/25/2019
Only change was leaving out zucchini (we had a zucchini frittata last night and leftovers today) and I added shredded chicken. Everyone loved it! I'll probably add some chipotles in adobo next time for extra spice/smokiness. Read More
Rating: 5 stars
11/12/2017
I served it for my dinner party. Friends were disappointed that I made a vegetarian dish but they all had a change of heart when they tasted the casserole. Everyone had seconds. Some even had thirds. Read More
Rating: 5 stars
07/31/2017
We like to eat this with Frito Scoopers and cheddar Jack cheese! Read More
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Rating: 5 stars
06/22/2017
We loved this! Reminded us of Trader Joe's black bean enchiladas only better! I added some shredded chicken and diced jalapeño and topped the finished casserole with fresh cilantro. Next time will try adding a little chili powder too. Will definitely make again. Read More
Rating: 5 stars
05/16/2017
My husband I loved this dish. The only changes I made were adding garlic with the onion and adding jalepenos with the vegetables. I also made a homemade enchilada sauce (super easy). It was fantastic and I'll definitely be making it again. Read More
Rating: 5 stars
03/07/2017
How many servings is this?! It doesn't say. I guess assume it's 6 since 12 tortillas are used (2/serving seems reasonable). Agree with all the 5 star reviews and suspect the 19 oz. can of enchilada sauce is a typo - I used a 10 oz can and it was perfect! I always add about 1 Tbs. of chili powder. I've made this with both the red enchilada sauce and with green salsa and they were both fantastic. I've substituted chopped green pepper for the zucchini and added frozen cut leaf spinach to the zucchini as well. Add any leftover veggie to the filling (butternut squash or sweet potato would be smashing) and you can't miss. As suggested by another viewer we served this with a fried egg on top and it was a hit with all but you don't need it. Read More
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Rating: 5 stars
03/01/2017
very good Read More
Rating: 5 stars
02/25/2017
This recipe is delicious and super easy to make. I make it once every couple weeks now. My only tip would be to cut the tortillas into strips because then it's much easier to spoon out of the casserole dish. Read More
Rating: 5 stars
12/12/2016
It was great!!!! Read More
Rating: 5 stars
09/23/2016
Even my finicky 8 year old liked this. My one year old (who will eat anything that doesn't eat her and tries to eat some things that will so her opinion probably doesn't matter much here) couldn't get enough. It helps that black beans are her favorite food. We've been trying to eat healthier and have more vegetarian meals in my family lately. No one missed the meat in this. If you did want to add meat I think some shredded chicken or shredded pork (like maybe some leftover roast) would be fabulous in this. I used the green enchilada sauce since that's all they had at Aldi and I used some Adobo seasoning from Goya in addition to the cumin. If you have a little cilantro that would really be good on this. Mine did come out a bit soupy but I also used way too much enchilada sauce (I got a 28 oz can and used the whole thing only looking at what the recipe actually called for after it was already in there) If you wanted to go vegan it would probably still be really good with no cheese. Read More
Rating: 5 stars
09/16/2016
Easy Cheap / on hand ingredients Stands on its own Try it! Officially favorite veggie dish Read More
Rating: 5 stars
07/05/2016
Made mine VEGAN! I make this often when I'm craving a warm hearty casserole. I make mine vegan by switching the cheese to Daiya vegan cheese and I don't use that much. Instead of enchilada sauce I use 1 8oz can of tomato sauce plus 1 8oz can of El Pato salsa. So good. Pros: Quick and easy Cons: none Read More
Rating: 5 stars
07/18/2014
Have made this several times and it is always delicious and filling. I don't use onion so I add an extra can of black beans and I sometimes add some chili powder. Otherwise I make exactly as the recipe states. Read More
Rating: 4 stars
04/15/2014
An easy full meal We left out the zucchini squash it is too watery and tasteless. Rather than the canned tomatoes we used about 8 chopped roma tomatoes and we used leeks rather than onions. We used Lentils and left out the beans. I only had Swiss Cheese so it was used and tasted great. We used the whole wheat tortillas and crumbled Frito's on top of the cheese topping. Easy. We added Tuna for the protein and they were really good. just like the ones you get in Mexico City. We also used a lot of parsley on the top for great color. Served with alot of quac. Pros: EASY Cons: Non Read More
Rating: 5 stars
04/15/2014
Don't know a Chiliquilly from a tortilla but great Never heard of this type of food until now. Thought I would give it a whirl. Made the baisic recipe but added ground sirlon for the meat. We don't like beans so left them out. Used the frozen corn and lima bean mix to be authentic. I used Velveta Cheese everyone loves it. We tried the sauces and used the red and had the green on the side. I made some nice Angel Hair pasta for the side dish which was very good with the sauces and velveta. As a California native it tasted very authentic to us. We also had a very nice Anti-Pasto with it rather than a salad. We all loved it. Pros: Fast to put together. Healthy and guests loved it Cons: Hard to find the tortilas Read More
Rating: 3 stars
09/02/2013
19 0z Enchilada Sauce too much! I've made this many times but I never used 19oz can of enchilada sauce because it wasn't available. I had that size this time and it was a huge mistake! The casserole was much too soupy. The smaller sized can of sauce seems sufficient. It is a great casserole! Delicious for breakfast with an egg on top. I think adding cilantro would be nice! Pros: Easy Cons: As written too soupy Read More
Rating: 4 stars
08/25/2013
Family favorite My family loves this recipe. I've made it for family dinners and for large parties several times and it's always been a big hit. It's easy to make can be assembled the day before and it's delicious. I've even tried omitting the cheese for a vegan version and it was just as good. Pros: Easy can be made ahead Read More
Rating: 4 stars
08/01/2013
Family favorite This is a go to recipe in our house - we love it! I have made it exactly as described and it is good but my favorite thing about this recipe is that it is perfect for cleaning out the fridge - pretty much anything can go in here and it will taste great. Case in point tonight I had some mushrooms and spinach I needed to cook so I threw them in with all the usual suspects and it was lovely. It is basically impossible to screw this one up. Pros: Easy versatile good reheated Read More
Rating: 4 stars
04/17/2013
Delicious but change the name This dish was really quite tasty but there's nothing chilaquiles about it. I will definitely make it again. The flavors were delicious and the textures were spot on. Pros: Great texture great flavor easy easy easy Read More
Rating: 1 stars
04/09/2013
Not at all authentic This is one of the worst chilaquilas recipes I have seen. Canned red endchilada sauce is horrible and not authentic. Salsa (sauce) is a form of pico de gallo not enchilada gravy. The canned green is o.k. salsa verde but you can easily make this at home and it freezes well. BTW green salsa is often hotter than red not milder as stated. It is only milder in some cases because of the use of added tomatillos. Tomatillos are not tomatoes but are of the tomato family. But the red gravy that one is so used to having in good Mexican restaurants has no tomatoes in it and does not have a lot of spices or herbs. When you use canned all you can taste is the tomatoes and a little chile. When you make your own enchilada gravy it allows the subtle flavors of the other ingredients to come through. Non Mexicans are so used to this canned junk that they think it is authentic. It was developed for non Mexican tastes. People add tomatoes because they think that is what makes the enchilada gravy red. It isn't. It is the chile. Hot chiles and hot sauce are used in certain places so that you cannot determine the real flavor or lack of flavor in food that is served. Hot chile kills the tastebuds and they can serve you whatever they like even if it is old. Make your own gravies and salsas. Just don't use tomato products. Yuck! Cons: inauthentic one note flavor Read More
Rating: 5 stars
02/02/2013
This is one of my go to recipes though I've noticed the enchilada sauce can make a HUGE difference as some turn out much soupier than others. I shared this recipe with a vegetarian coworker and she loves it too. I add cilantro because I love it and usually try to kick up the heat a little. It's easy to adjust with veggies I have on hand but for me the zucchini is the best and you can't leave out the corn! Sometimes I add extra cheese when I'm not too concerned with my calorie count! Read More
Rating: 4 stars
02/02/2013
Easy to put together & versatile Love this casserole. Easy to put together!! Never have grated zucchini--just cut in chunks. Have always used red sauce. Would like to experiment with green sauce or combo of both. Always turns out terrific. Even with no meat very filling & satisfying. Have subbed mushrooms for corn in past & that was delish!! Pros: Adored by all Read More
Rating: 5 stars
01/23/2013
Excellent! I substituted Mission Artisan StyleTortillas Corn and Whole Wheat for the corn tortillas with excellent results. This recipe was loved by my whole family. Pros: Easy to put together Cons: Non Read More
Rating: 4 stars
01/05/2013
Delicious! This is my favorite recipe from www.eatingwell.com Pros: Quick and easy Read More
Rating: 4 stars
11/11/2012
Inconsistent results may be my fault The first time I made this it came out fine and was a hit with my husband and a friend who likes Mexican but wouldn't necessarily eat vegetarian or healthy. The next time I didn't have enough corn tortillas and since I live in Aqaba Jordan that meant I was unable to buy more anywhere in town. I substituted some whole wheat tortillas bigger than my corn tortillas so I had to guess on the amount but figuring the idea was to make complete layers with both kinds. Following the cooking directions and other ingredients exactly I ended up with a very soupy casserole. I think it was the substitution so I put some more WW tortillas on top to absorb the sauce but the casserole was still not the same texture. Lesson learned: don't substitute for the corn tortillas and buy some up in Amman this week! Pros: Healthy way to eat Mexican and vegetables Cons: Can be soupy Read More
Rating: 5 stars
09/28/2012
Easy delicious vegetarian meal! What a delicious way to get those beans in! And so quick to make. It's a keeper! Great with sour cream. Pros: easy delicious inexpensive nutritious Read More
Rating: 4 stars
08/27/2012
Family Friendly Chilaquiles Casserole This is fabulous and fun to make with family. I add shredded cooked chicken for my husband. It just adds a little more substance to it. I prefer it without...but it's good either way. Pros: Everyone loves it! Read More
Rating: 4 stars
08/23/2012
my new go-to casserole I made this a week ago and froze the left-overs thinking I'd eat them over the course of the next few weeks. After one week it's all gone. The only changes I made were adding a bit less onion and adding some cilantro and cinnamon about a half teaspoon each. Pros: quick easy inexpensive freezes well Read More
Rating: 4 stars
08/19/2012
Two happy mouths! We added green peppers which we sauteed along with the onions and we used fresh corn cut from the cob. The added peppers added interest and the fresh corn popped in our mouths. We made the enchilada sauce with cocoa which even with extra chili pepper was bland so we added some adobo sauce that we got in the Latino section of our supermarket and was laying about in the freezer left over from another recipe. The added adobo sauce with its peppers really added interest to the enchlada sauce. With these additions the Chilaquiles casserole was really good. Pros: Surprisingly tasty rather easily made Cons: The recipe needed spicing up Read More
Rating: 5 stars
08/16/2012
Super Delicious!!! Super easy to make really yummy and relatively cheap. Makes 10 servings too! Definitely a 5 star meal definitely making this again. Pros: Ended up coming out just like the picture very tasty somewhat nutritious and decently low calorie Cons: If you don't like it too spicy try using the green enchilada sauce but the red was just fine for me Read More
Rating: 4 stars
08/03/2012
Wonderful! I used flour tortillas which turned a little sweet in the baking process. Also a little gummy. So stick with the corn tortillas! Unlike lots of Mexican dishes this one does not taste heavy and is very flavorful. It has a pure clean taste. My husband ate it the second day in a flour tortilla. It would be yummy with fish. Pros: Easy and quick to make! Read More
Rating: 5 stars
07/27/2012
Really liked this! modifications: added ground turkey to the mix ro tel instead of tomatos used green enchilada sauce and used some ground cayenne and paprika to spice it up!! It was delicious! Pros: delicious Cons: need to use a really big skillet or wok to pan fry all the veggies Read More
Rating: 4 stars
07/10/2012
Easy to make - Good to eat This was very tasty and easy to adjust the heat to the intensity you prefer. There are never any leftovers Pros: No fancy ingredients - Most are things you have on-hand Read More
Rating: 5 stars
06/14/2012
Easy healthy and kids love it! My family loved this especially my teenage daughter that will not eat meat. I used a low fat mexican cheese blend and green enchilada sauce. It was delicious! Pros: you have most of the ingredients on hand Read More
Rating: 3 stars
05/28/2012
Easy To Make A easy and quick meal on the table in 30 mins. Pros: Make the night before Read More
Rating: 4 stars
05/10/2012
Mexican Meatless Yumminess I was a little skeptical of how this would turn out when I was filling my casserole dish but I was pleasantly suprised. I did modify by omitting the corn and used a can of fire-roasted tomatoes rather than plain but otherwise stuck to the recipe. It was great!! I love this because it's easy to keep all the ingredients on hand so this may become a staple for us. Pros: Quick Tasty & Lots of Veggies Read More
Rating: 5 stars
03/20/2012
Yummy Very delicious and good for you!! I added shredded chicken and layered it on top of the veggie mix. I also did 2 cans of tomatoes. My husband brother mom and friends LOVED it! It made a full 9x13 pan. It was almost overflowing. I have none left after tonight! I will definitely make this again in the near future. Pros: easy Cons: little timely Read More
Rating: 4 stars
03/16/2012
My honey LOVED this. He said he's looking forward to leftovers tomorrow. He was quite surprised when I told him it had zucchini and he didn't even notice the corn. I reduced the corn by half (because he doesn't like corn) and used more zucchine. I didn't have black beans so I used a can of black bean soup (Progresso). I didn't have canned diced tomatoes so I used a jar of mild chunky salsa (Pace) draining off most of the liquid. I added a tsp of dried cilantro and chopped up pepper jack cheese slices. I will save this in my favorites recipe folder I will make this again. I calculated svg to be under 250 calories. Pros: ingredients usually on hand easy substitutions Cons: I didn't make a double batch Read More
Rating: 5 stars
03/15/2012
Simple and Tasty Mexican Dish! I was looking for a good Mexican casserole recipe and found this. I am not vegetarian and prefer meat in almost all my dishes so I omitted the zucchini and added ground beef. This was so simple to put together and had very short cook time which I enjoy because my schedule usually leaves me not wanting to spend much time in the kitchen when I get home. Also I usually have all of these things on hand around the kitchen and if I don't have one or two things all the ingredients are easy to pick up at a low price. I think this is a great recipe all around! Pros: short cook time basic ingredients usually on hand great for leftovers Read More
Rating: 4 stars
03/06/2012
Definitely do again! Great dish just add a salad and you have a meal. I added garlic with the onions and mixed a can of green chilies in with the enchilada sauce cause my hubby likes things VERY tasty. A great dish to make in advance and maybe even take to a pot luck meal. You could also add some cooked chicken or turkey or the soy recipe-ready crumbles if you want more protein. Pros: Can do before hand usually have most ingredients on hand tastes great Cons: can't think of any! Read More
Rating: 5 stars
03/05/2012
Wow! Very good! I made my own enchilada sauce using a touch of olive oil tomato paste canned chipotle peppers a minced fresh cayenne chile and cumin & chile powder. I also added an additional layer of green tomatillo salsa (made by stewing the tomatillos with garlic minced onion and serrano pepper.) I imagine this would still be very tasty with the original recipe. Will definitely make again and can't wait for leftovers tomorrow night. Oh I also served this with a fennel cabbage and red onion slaw. Perfection. Pros: Flavorfull Filling Vegetarian Read More
Rating: 4 stars
02/10/2012
Great! Husband really liked this even asked me to keep some out I froze the leftovers for his lunch the next day! Will be making this again just as the receipe calls for. I think I will try to roll them up and bake them that way! Ran receipes off and passed them around work! Read More
Rating: 5 stars
02/05/2012
Fabulous and easy! Used Old Paso Medium-hot enchillada sauce. Reduced corn to 1c. and added 1 c cooked chopped kale squeezed dry. Dry spots were created when tortillas overlapped so next time will carefully place. Mozzarella flavored Veggie Shreds worked fine. Read More
Rating: 4 stars
01/29/2012
5 Stars all around! I read the reviews for this beforehand so I added about 3 cloves of garlic 2 jalapeno peppers cilantro and 3tsp chili powder. Oh and I couldn't help myself and I added extra cheese on top. Every one in my house absolutely loved it! My super picky 14yo wouldn't touch it at first but after dinner he finally took a bite and admitted it was really good and he'll be sure to eat it next time. I shredded the zucchini because I knew my son wouldn't eat it if he could see chunks of it. Kind of a good way to get kids to eat zucchini and maybe even other vegetables too. I've been asked to keep this recipe on file and put it in the regular rotation. Read More
Rating: 2 stars
01/14/2012
Addition's Yes or No? What is the purpose of using the recipe if you are going make additions? Be careful of 'any' additions it adjusts the calorie fat and carb content as I am certain you all know this. People who are making changes to their eating plan might want to consider sticking to the recipe as is before they start venturing out on their own with new additions. I'm not trying to criticize I have made a lot of adjustments to my eating habits over the years and I remember so clearly how just getting portion size under control was. For the more experienced crowd the addition of healthy lowfat turkey is a great idea the protein perks are perfection. Read More
Rating: 5 stars
12/09/2011
Delicious for Sure! I liked this dish exactly the way it is. I love that I can add this vegetarian dish into my rotation without any complaints. I have made it several times now and haven't changed a thing. It's awesome because it has tremendous flavor and very low calories. A great NO MEAT night dinner. I serve it with a lime/cilantro slaw and some pico de gallo; my family gobbles it down! Pros: Delicious dinner done right very quick Cons: None Read More
Rating: 5 stars
11/02/2011
Make This Tonight! I read practically all 100 reviews of this recipe and couldn't wait to get home to make it. I added 1 lb ground turkey and chopped my zucchini instead of grating it but pretty much stuck to the recipe for everything else. It was easy to make and delicious! My boyfriend and I loved it but he refused to believe it was healthy. Read More
Rating: 5 stars
10/31/2011
I've made this several times my husband loves it! I add browned ground turkey with taco seasoning and make this our meal! I've grated the zucchini but have found that I prefer it sliced in half circles adds a little more texture. Leawood KS Read More
Rating: 5 stars
10/31/2011
We LOVE this. I'm making it today for the third time. It's great as a leftover too. Great for a crowd and even as a side dish. 'Anonymous Meredith NH Read More
Rating: 5 stars
10/31/2011
Whole family loved it! I thought the kids wouldn't eat it because it doesn't look very appetizing but the taste was great and everyone enjoyed it. I used kidney beans instead of black beans because that's what I had on hand. 'Lori CT Read More
Rating: 5 stars
10/31/2011
We make Chilaquiles casserole. Whenever my husband craves chilaquiles he requests this dish. I usually make half of it with ground turkey and the other half vegetarian for me. I like this recipe because it is also easy. I often make it ahead of time when I know I am going to be having a late night. Read More
Rating: 5 stars
10/31/2011
I agree with the other comments. My whole family loved this (even the picky ones) and didn't even miss the meat! I did add 1/2 teaspoon corriander and 1/8 teaspoon ancho chile powder with the cumin for just a little extra kick. Will definitely make it again! Read More
Rating: 5 stars
10/30/2011
It was awesome my family loved it and didn't even notice it was vegetarian until i said something. I added a layer of refried bean to add a little more substance and chopped the veggies. I also only used half the amount of sauce it recommended and it was plenty any more and it would have been mushy. Aisa Ca Read More
Rating: 5 stars
10/30/2011
Since chilaquiles typically has eggs I decided to make this for a brunch. I portioned it out and put a poached egg on top of each serving with a dollop each of mashed avocado and sour cream on the side. It was a great hit. Jordan Long Beach CA Read More
Rating: 5 stars
10/30/2011
This recipe was very good and very easy. Ours turned out really good and was NOT mushy at all. I used Fire Roasted tomatoes and it gave a nice flavor as well. We look forward to making this again and leftovers were just as good if not better! Debbie Ft. Collins CO Read More
Rating: 5 stars
10/30/2011
Delicious. I used diced zucchini instead of grated as another reviewer suggested and fresh corn and I substituted EW's Three Sisters Black Mole for the enchilada sauce (solely to use it up); it worked nicely. Some sliced fresh green onion would be good. Donna atlanta ga Read More
Rating: 5 stars
10/30/2011
Wow! This is fantastic! I didn't have any trouble with it being runny or unappealing - It cut nicely and presented well. Keeps well in the fridge too which is nice since it makes a lot. Very tasty - this will be added to the regular rotation. I made it lower sodium by using no salt added tomatoes and dried beans that I pre-cooked. LisaJoi Sanford FL Read More
Rating: 5 stars
10/30/2011
Took other reviewers suggestions and chopped the zucchini added tortilla chips and added chicken (for my bf and his roommates just in case). It was fast and easy to prepare and it just melts in your mouth. Wonderful recipe! Marie Norwalk CA Read More
Rating: 5 stars
10/30/2011
I have had this recipe cut out for some time now and I regret not making it before! It was delicious! We didn't change a thing except I used probably 2 cups of cheese. Next time I might try to blot the zuchinni with paper towels first but it was fine. We liked that the tortillas got super soft. Would also be good with chicken added but I like having a vegetarian option every once in a while. Angela Westland MI Read More
Rating: 5 stars
10/30/2011
I hardly ever cook and I was able to make this great tasting dish!!! I cooked this for a friend recovering from surgery and took it to their home for dinner. I added 3 shredded chicken breasts (seasoned with packaged Taco seasoning) baked the tortillas added in more black beans and bell pepper. It was yummy and the left overs were even better the next day. I would add in alittle more enchilada sauce next time. I served a side of fresh cut fruit (pineapple/starwberries/kiwi) cooked squash and had angle food cake with Blueberries for dessert. I will cook this again for the family. Heidi Temecula CA Read More
Rating: 5 stars
10/30/2011
This is my second review. This time instead of using canned sauce I used the Lawry's enchilada sauce mix (mix with tomato paste etc.) which I thought gave it a nicer flavor (the canned one was a little sharp tasting). Also instead of making a casserole I used the eatingwell wheat pizza dough recipe and used the rest of the ingredients here (minus the tortilla of course) to make a texmex pizza and it was SO SO good. Hard not to eat the whole thing. Oh and enough leftover ingredients to make a second pizza if desired. This is still a fave recipe after almost a year. Keek 2 Los Angeles CA Read More
Rating: 5 stars
10/30/2011
I have made this twice now and my husband and I both love it! The first time I reduced the amount of sauce since some reviews said it was too soggy but I found it to be too dry and bland. The second time I used 20oz of verde sauce diced the zucchini for extra crunch rinsed all canned veggies and otherwise followed the directions. It was perfect! I love how this recipe has a great Tex Mex flavor but due to the extra veggies and lack of meat and grease it does not leave you feeling disgustingly full afterwards like eating at a Mexican restaurant! Jennifer Read More
Rating: 5 stars
10/30/2011
We loved this for dinner AND breakfast the next day. To avoid some of the sogginess that others mentioned I drained the excess liquid that was released in the process of cooking the veggies - almost half a cup - before layering the ingredients. I also used regular not lowfat cheese. Making it in the morning and cooking it at dinner time worked really well. Outdoorgrrl Kirkland WA Read More
Rating: 5 stars
10/30/2011
Really good and easy! I added chicken for protein and jalapenos for kick and only used half as much enchilada sauce. Phil New Orleans LA Read More
Rating: 5 stars
10/30/2011
I just made this tonight and it was great! I have zucchini coming out of my ears so I put in a large zuchini from the garden and used a slotted spoon to put in the pan. Top with fat free plain yogurt. Yum! Lisab Brighton MI Read More
Rating: 5 stars
10/30/2011
I thought this meal was excellent! The recipe was extremely easy to follow and tasted wonderful. My entire family including my husband who turns his nose up at anything vegetarian loved this dish. My husband even had seconds! Only change made was that I toasted the tortillas before putting them into the baking dish. Marcee St. Louis MO Read More
Rating: 5 stars
10/30/2011
Very good! My anti-veggie hubby LOVED it too and the kids gobbled it up. Our enchilada sauce came in a 16 oz. bottle (instead of the 19 oz. recommended) and it wasn't too runny at all - it was a perfect consistancy. It was too spicy using the red enchilada sauce (from Whole Foods) so next time we will use green or an even mix of tomato and enchilada sauce. We followed the recommendation and used yogurt and it was great too. K Read More
Rating: 5 stars
10/30/2011
I made this the other day with a few changes. While the oven is heating up I layered the tortillas on a cookie sheet and sprayed them with cooking spray. I also chopped (rather than grated) the zucchini but chopped rather fine (I really didn't want the kids to "know" what is was) and while cooking the tortillas crisped in the oven. Really helps and doesn't add extra fat and calories by adding store bought chips. Sundy Holt MI Read More
Rating: 5 stars
10/30/2011
AMAZING! I made this last night after seeing all the rave reviews and I am in love! After eating this my guests said I should open a restaurant (BTW i served it with salad featuring the Eatingwell Blue Cheese Dressing - see my details there) and it was so simple to make. I was wary of the forementioned mush issue so I allowed the tortilla to go up the sides of the dish which kept it drier and sturdier and I also used a small spoon to apply the sauce each time so that it just covered everything there was no pooling. It baked up looking GREAT like lasagna does and i served it with the remaining sauce on the side and some fat free plain yogurt instead of sour cream. My vegetarian roommate was SO EXCITED she tried to eat a piece i dropped on the floor (I stopped her) and everyone else were meat eaters that absolutely raved about it. (FYI I used canned sauce which was still delicious and a major time saver.) Keek Los Angeles CA Read More
Rating: 5 stars
10/30/2011
This was actually really easy and tasted great. The texture was pretty soggy my guess is that's from the zucchini so I think I'll improvise next time. My boyfriend took leftovers to his work for lunch and he had two people ask him for the recipe when he heated it in the microwave and they smelled it. Yummy. Foxxy Rokker Read More
Rating: 5 stars
10/30/2011
This was really great! My husband loved it. I made a few little changes. I chopped the zucchini like others had suggested and it came out well. I also added two cloves of minced garlic to the mixture two cooked and chopped chicken breasts and 1/2 of a green bell pepper chopped. I substitued 1 can of drained rotel for the chopped tomatoes and used a 14 oz can of enchilada sauce. I was carefull to saute all vegtables to remove the moisture so mine was not soggy at all. I also used a smaller but deeper dish that called for so the tortilla layer held up better. The only problem with mine is it was a little too hot for the kids. Next time I make it I will use mild rotel and mild sauce. Really a great dish!!! Rebecca Wylie TX Read More
Rating: 5 stars
10/30/2011
The second time I made this recipe I substituted a pint of small whole cherry tomatoes for diced tomatoes. The resulting tomato flavor was intense and complex. I could never go back to using diced tomatoes in this recipe! Instead of grated zucchini I used small chunks of zucchini. The result was added texture and I could actually taste the zuccini. Anonymous Clearwater FL Read More
Rating: 5 stars
10/30/2011
THIS WAS VERY VERY GOOD! I am 18 and I love to cook. I made this for my family (my mom 2 younger sisters and a younger brother) and they loved it. It was gone quicker than the time it took to cook it (and it was cooked in about 30 min.) I also liked that it was so healthy. I put two zucchinis and two cans of beans and a little less enchilada sauce and my casserole wasn't runny. If you are even doubting this recipe shame on you! AR Read More
Rating: 5 stars
10/30/2011
Really good! Mine wasn't runny at all. I made sure to drain the canned goods very well and I used the Lawrys enchilada sauce packet with 1 can tomato paste and 19 oz. of water instead of canned sauce. My kids suprisingly loved it! They said it's a keeper! Tammy Sunny southern CA Read More
Rating: 5 stars
10/30/2011
I tried this and it was a huge hit. It doesn't look great but wow it tastes awsome. I recommend the Trader Joes enchilada sauce Melinda Vallejo CA Read More
Rating: 5 stars
10/30/2011
Wow we loved it! Sharon Wow we loved it! Sharon Little Rock AR Read More
Rating: 5 stars
10/30/2011
Loved the recipe-it was easy. I used green mild enchilada sauce and a little less than called for. Can't wait for left-overs Waterford CA Read More
Rating: 5 stars
10/30/2011
This is also a great crock-pot meal! You can cook it on low for about 4 hours. It is also yummy with chicken. Anonymous Upton KY Read More
Rating: 5 stars
10/30/2011
Loved it!! The first time I made this it was quite mushy and runny...was more like soup than casserole. The second time I made it however I oven-toasted the tortillas and made sure to remove as much water from the veggies that I could (especially the zucchini). Of course as others have commented using less enchilada sauce helps too. I also waited about 10 minutes after removing the dish from the oven to cut into it and though it was soft it definitely held its shape when cutting and didn't run all over the plate. Leftovers are wonderful for lunch the next day!! Jenny Pompano Beach FL Read More
Rating: 5 stars
10/30/2011
We thought this casserole looked pretty unappealing when served up but the taste was excellent and it only got better when refridgerated or frozen for leftovers. The only change I made was to use homemade enchilada sauce for a fresher spicier zing. I will definitely make this recipe again. Individually frozen portions go straight from the freezer to the mirowave for a very easy lunch. Anonymous Augusta ME Read More
Rating: 5 stars
10/30/2011
My husband who doesn't like vegetarian dishes even loved this. We were very surprised with how much flavor this dish has. The first time we made it mild next time we will make it a little hotter. Anonymous Cottge Grove MN Read More
Rating: 5 stars
10/30/2011
This was so easy and yummy!! We actually browned up some hamburger and added it to it for some meat. We let is sit for about 10 mins and it was perfect!! It makes a large pan but the leftovers were also great!! Its easy to add extra ingredients to this like extra beans meats or whatever you would like!! Also great served with sour cream on top!! Anonymous Rochester MN Read More
Rating: 5 stars
10/30/2011
super super tasty. a regular at our house. we occasionally add green peppers as well. it is soggy if you immediately serve it but we've found that if you let it sit (and cool somewhat) for 10-15 minutes that's not a problem any more. yum yum yum! Anonymous redwood city ca Read More
Rating: 5 stars
10/30/2011
chopped the zucchini instead of grating it and used less enchilada sauce than recipe called for. loved it. not at all mushy. Anonymous park city UT Read More
Rating: 5 stars
10/30/2011
Man that was soggy. Good flavor but I'd suggest adding a coupld handlfuls of crushed tortilla chips in the layers (under the enchelada sauce) to firm it up then a layer on top after cooking to add the crunchy texture. Anonymous Read More
Rating: 5 stars
10/30/2011
This was good not great. I used black beans with jalapenos and about one and a half times what was called for. I also doubled the zucchini. If I make it again I'll add more cumin. I question the need to cook this at all before putting it into the oven since the sauce and the liquid from the veggies will soften the onion in the heat. Read More
Rating: 5 stars
10/30/2011
I really loved this recipe (and all my friends did too there wasn't any leftovers!). But I do have a few comments/suggestions. -The first thing I did was grate the zucchini (I doubled it) sprinkled it with salt and put it between paper towels and put a plate on top of it. It takes off a decent amount of the liquid from the zucchini. -I just used a whole can of corn easy easy easy. -I diced two garlic cloves and included those with the onions. -I did use the entire can of enchilada sauce and it wasn't mushy though next time I'm planning on using the 'hot' enchilada sauce. Read More
Rating: 5 stars
10/30/2011
I loved this! Easy to make and tasted great! I didn't have an onion so I left it out and substituted tomatoes with green chilis for the tomatoes. It was awesome! Read More
Rating: 5 stars
10/30/2011
Ahh a nice quick veggie recipe. I would have liked a crisper bottom shell even after squeezing out the zucchini. I wonder if baking the shells before hand would help? I think these ingredients would also be great in a taco salad shell:) The non-vegetarian boyfriend thought the best part was the beef I added for him but was interested in the chicken idea as well. Read More
Rating: 5 stars
10/30/2011
Sorry Jordan of Long Beach but chilaquiles DO NOT have eggs! chilaquiles typically are fried corn tortillas with a tomate and chili sauce sprinkled with Chihuahua or fresh cheese (you can substitute with Monterey Jack)..... if want it more fancy add shredded cooked chicken. that is in all Mexico I know I was born and have lived 57 years here. Also we usually fry tortillas first then the sauce then drop the tortillas chips back again stir to cover them with sauce sprinkle cheese and cook one or two minutes to heat through. if you fry eggs over a fried whole tortillas and sauce on top then you have ranchero eggs... huevos rancheros.... we don't even add the beans in chilaquiles...... but then again it is the cook's liking to add whatever they choose. thanks Read More
Rating: 5 stars
10/30/2011
I love this recipe! I have made it with adding some shredded chicken too. Read More
Rating: 5 stars
10/30/2011
I made this recipe for my family and it was a hit! There were absolutely no left overs and even the pickiest of eaters went for extra helpings. Next time I plan on using tortialla chips instead of corn shells. Read More
Rating: 5 stars
10/30/2011
I just made this it is delicious! I halved the recipe (there are just the two of us....and it turned out great! Read More
Rating: 5 stars
10/30/2011
This is very easy and very delicious. I added jalapeno green pepper garlic chopped the zucchini and used spicy red enchilada sauce. There was no sogginess - I made sure to cook the vegetables down and used a slotted spoon to transfer the veggies from the pan and into the casserole dish. I will probably try adding shredded chicken next time. This was YUM! Read More
Rating: 5 stars
10/30/2011
This is not how i was shown to make Chilaquiles and we just made it on Sunday... We had it with fried corn tortilla tomato and chili sauce and white and chedder cheese. It was topped with avacado and sour cream. We also added scrambled egg because we made it as a breakfast meal. It didnt have veggies...and it didnt look anything like your picture. The recipe i was shown was great. The first time I had it my friend added chicken instead of egg for a dinner meal. Read More
Rating: 5 stars
10/30/2011
Love this recipe. So easy and delicious -- hard to believe it's so healthy. I cut the enchilada sauce in half and added tomato sauce in place of the other half to cut back on spiciness (for my young kids). Also used canned sweet corn. Just perfect! Read More
Rating: 5 stars
10/30/2011
This is a family hit! My not-so-healthy extended family members even love this recipe. I always use green sauce since we don't really love red enchilada sauce and sometimes add a jalapeno to kick it up! Read More
Rating: 5 stars
10/30/2011
It is very tasty I have 5 kids from ages 5-16 and they loved it wanting more. The only thing I did different was add mild green chillis and I used stone ground corn tortilla for a more authentic tortilla that gives it a thicker and more authentic taste. Read More
Rating: 5 stars
10/30/2011
This is a fabulous casserole! I doubled the cumin and added the enchilada sauce to the vegetable mixture and cooked everything together. I also added 1/2 tsp crushed chipotle pepper and 2 tsp Mexican oregano. I didn't drain the tomatoes; next time I will dice them finer or use Rotel and omit the chipotles. It was even better the next day! I am going to freeze some to see how it holds up. This will be a perfect dish for my monthly potluck group! Thanks Eating Well for such a delicious recipe! Read More
Rating: 5 stars
10/30/2011
I've made this 4 times and haven't had any issue with sogginess. I use green enchilada sauce double the zucchini and add 8-12 oz shredded chicken. I've also used green onion in place of regular onion. It's delicious and keeps very well! I made it once without the diced tomatoes for a guest who does not like them and the flavor was still wonderful. This is a recipe I've been happy to pass along to family and friends. Read More