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Chilaquiles Casserole

June/July 2006

Your rating: None Average: 4 (1158 votes)

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.



READER'S COMMENT:
"I live in New York City where the "Mexican" food is abysmal, because there is too much Caribbean influence here. I am originally from Southern California and I miss what I consider to be the good Mexican stuff. But why are black beans so...
Chilaquiles Casserole Recipe

162 Reviews for Chilaquiles Casserole

09/30/2011
Delicious! A hit!

This was delicious & my family love love loved it! I made some changes after reading the other reviews. I added ground turkey, chopped green & red bell peppers & a clove of crushed garlic. I also mixed the vegetables, meat & enchilada sauce together. Made it easier to spread on the tortillas. I used more cheese than called for also.

Comments
09/26/2011
SHORTCUT

I just made this recipe and devised a shortcut by mixing the enchilada sauce in with the vegetables. It made them easier to portion out. Also, I used two disposable round pans to fit the tortillas. One for the freezer or a friend and one to eat tonight.

Comments
09/05/2011
Tasty!

This will be on our regular rotation of meals from now on! Both hubby and I loved it, and it's pretty easy to make. It is filling but doesn't make you feel uncomfortably full after you eat it (I get that a lot with Mexican food, even though I LOVE it). I would definitely make this if we had guests over--it's sure to be a crowd pleaser!!

Based on other reviews, we made changes from the original recipe. I added two chopped up, cooked chicken breasts (seasoned ground turkey would also be good with this). I baked the corn tortillas so they wouldn't get mushy (spread them on a cookie sheet for about 9 minutes at 400). I used a 15oz can of beans (I've never seen a 19oz can, and didn't want to open a 2nd can just to use a few more ounces). I added about two cloves of crushed garlic, 2-3 tspn of Chili Powder, a small can of chopped green chilis, and a few dashes each of salt, pepper, and cayenne pepper.
I also substituted some salsa for some of the enchilada sauce and would highly recommend that. I'm usually not a big fan of red enchilada sauce, so substituting a little bit of salsa went a long way to add a flavor besides just the enchilada sauce. I substituted about 1/4 cup of salsa to replace 1/4 cup of enchilada sauce.
We served this with some diced avocados and a little bit of sour cream. YUM!
Will try the green sauce next time and see how we like that. Will be making this again either way because it's awesome!!

Comments
08/29/2011
Fabulous!

This meal was wonderful! I did add some rotisserie chicken to stretch it out a bit. Just wasn't enough inside with one can of beans. Everyone raved. Leftovers vanished the next day.

Comments
08/01/2011
Great!

This was so good!! However I did make some subs/additions...I used flour tortillas because it was all I had, and only used 8. Also I used a can of rotel in place of the plain tomatoes. Used a 10oz can of enchilada sauce instead of the larger one, and added chicken bc if it didnt have meat my boyfriend would eat it! It was awesome I and will be making it again!!

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