Chilaquiles Casserole

Chilaquiles Casserole

170 Reviews
From: EatingWell Magazine, June/July 2006

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.

Ingredients 10 servings

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Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon canola oil
  • 1 medium onion, diced
  • 1 medium zucchini, grated
  • 1 19-ounce can black beans, rinsed
  • 1 14-ounce can diced tomatoes, drained
  • 1½ cups corn, frozen (thawed) or fresh
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • 12 corn tortillas, quartered
  • 1 19-ounce can mild red or green enchilada sauce
  • 1¼ cups shredded reduced-fat Cheddar cheese


  • Active

  • Ready In

  1. Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  • Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 1 day.

Nutrition information

  • Serving size: 1 piece
  • Per serving: 238 calories; 10 g fat(5 g sat); 6 g fiber; 30 g carbohydrates; 9 g protein; 39 mcg folate; 23 mg cholesterol; 4 g sugars; 0 g added sugars; 690 IU vitamin A; 16 mg vitamin C; 120 mg calcium; 2 mg iron; 369 mg sodium; 362 mg potassium
  • Nutrition Bonus: Vitamin C (27% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1 vegetable, 1 lean meat, 1 fat

Reviews 170

September 25, 2019
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By: SBuck
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.
November 12, 2017
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By: Ruth
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.
July 28, 2017
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By: Ellen Shaw
We like to eat this with Frito Scoopers and cheddar Jack cheese!
June 21, 2017
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By: tdono4
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.
May 16, 2017
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By: smccann
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.
March 01, 2017
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By: ew user
very good
February 24, 2017
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By: Emma Reaume
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.
December 15, 2016
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By: suitske
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.
December 12, 2016
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By: Justin Dismore
It was great!!!!
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