Chilaquiles Casserole

June/July 2006

Your rating: None Average: 4 (1154 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.

"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

160 Reviews for Chilaquiles Casserole

Family Friendly Chilaquiles Casserole

This is fabulous, and fun to make with family. I add shredded cooked chicken for my husband. It just adds a little more substance to it. I prefer it without...but it's good either way.

Everyone loves it!
my new go-to casserole

I made this a week ago and froze the left-overs, thinking I'd eat them over the course of the next few weeks. After one week it's all gone. The only changes I made were adding a bit less onion, and adding some cilantro and cinnamon, about a half teaspoon each.

quick, easy, inexpensive, freezes well
Two happy mouths!

We added green peppers, which we sauteed along with the onions, and we used fresh corn cut from the cob. The added peppers added interest and the fresh corn popped in our mouths. We made the enchilada sauce with cocoa, which even with extra chili pepper, was bland, so we added some adobo sauce that we got in the Latino section of our supermarket and was laying about in the freezer, left over from another recipe. The added adobo sauce, with its peppers, really added interest to the enchlada sauce. With these additions, the Chilaquiles casserole was really good.

Surprisingly tasty, rather easily made
Super Delicious!!!

Super easy to make, really yummy and relatively cheap. Makes 10 servings too! Definitely a 5 star meal, definitely making this again.

Ended up coming out just like the picture, very tasty, somewhat nutritious and decently low calorie

I used flour tortillas which turned a little sweet in the baking process. Also a little gummy. So stick with the corn tortillas! Unlike lots of Mexican dishes, this one does not taste heavy and is very flavorful. It has a pure, clean taste. My husband ate it the second day in a flour tortilla. It would be yummy with fish.

Easy and quick to make!

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