Chilaquiles Casserole

June/July 2006

Your rating: None Average: 4 (1155 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

Really liked this!

modifications: added ground turkey to the mix, ro tel instead of tomatos, used green enchilada sauce and used some ground cayenne and paprika to spice it up!! It was delicious!

Easy to make - Good to eat

This was very tasty and easy to adjust the heat to the intensity you prefer. There are never any leftovers

No fancy ingredients - Most are things you have on-hand
Easy, healthy and kids love it!

My family loved this, especially my teenage daughter that will not eat meat. I used a low fat mexican cheese blend and green enchilada sauce. It was delicious!

you have most of the ingredients on hand
Easy To Make

A easy and quick meal on the table in 30 mins.

Make the night before
Mexican Meatless Yumminess

I was a little skeptical of how this would turn out when I was filling my casserole dish, but I was pleasantly suprised. I did modify by omitting the corn and used a can of fire-roasted tomatoes rather than plain, but otherwise stuck to the recipe. It was great!! I love this because it's easy to keep all the ingredients on hand so this may become a staple for us.

Quick, Tasty, & Lots of Veggies

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