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Chilaquiles Casserole

June/July 2006

Your rating: None Average: 4 (1200 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

163 Reviews for Chilaquiles Casserole

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!

short cook time, basic ingredients usually on hand, great for leftovers
Comments
03/05/2012
Anonymous
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.

Can do before hand, usually have most ingredients on hand, tastes great
Comments
03/05/2012
Anonymous
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.

Flavorfull, Filling, Vegetarian
Comments
02/10/2012
Anonymous
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!

Comments
02/05/2012
Anonymous

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.

Comments (1)

103 comments

Anonymous wrote 4 years 24 weeks ago

I will not make this dish

I will not make this dish again. There was something overly sweet, perhaps the corn, that pervaded the casserole, and I did not care for it at all. It was like eating a hot appetizer dip for a main meal. Very disappointing.

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