Chilaquiles Casserole

Chilaquiles Casserole

165 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 165

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!!!!
September 22, 2016
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By: Nikki Carson
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.
September 16, 2016
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By: Lorebetty
Easy Cheap / on hand ingredients Stands on its own Try it! Officially favorite veggie dish
July 05, 2016
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By: EatingWell User
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
July 18, 2014
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By: EatingWell User
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.
April 15, 2014
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By: EatingWell User
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