Advertisement

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

04/09/2013
Anonymous
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!

Comments (5)

103 comments

Anonymous wrote 1 year 49 weeks ago

I am mexican and the

I am mexican and the enchilada sauce is not authentic but I have made this recipe because my husband love it. I made my own enchilada sauce with is made of guajillo and ancho peppers with oregano, garlic , salt and pepper to taste. The rest I do as the recipe calls.

Anonymous wrote 2 years 51 weeks ago

Do you have a recipe for an

Do you have a recipe for an authentic "red gravy"? If so, please share! I agree, that this is not truly "chilaquiles". And, I think this would be more work than authentic chilaquiles ... no stacking needed.

Anonymous wrote 3 years 5 weeks ago

WOW - just because you don't

WOW - just because you don't like it doesn't mean nobody else will. If you're such an expert at Mexican "gravy", what are you doing on this site?

Anonymous wrote 3 years 5 weeks ago

Why are you complaining?

Why are you complaining? Nowhere in the description did it boast authenticness! Read more carefully next time...

Anonymous wrote 3 years 11 weeks ago

Mexi-snob. Did you even try

Mexi-snob. Did you even try it? So its not like abuelita made it - doesn't mean its not good

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!

Chilaquiles Casserole w/ extra cheese
Comments
02/02/2013
Anonymous
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!!

Adored by all
Comments
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.

Easy to put together
Comments
01/05/2013
Anonymous
Delicious!

This is my favorite recipe from www.eatingwell.com

Quick and easy
Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner