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Chilaquiles Casserole

June/July 2006

Your rating: None Average: 4 (1167 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

162 Reviews for Chilaquiles Casserole

09/02/2013
Anonymous
19 0z Enchilada Sauce too much!

I've made this many times, but I never used 19oz can of enchilada sauce because it wasn't available. I had that size this time, and it was a huge mistake! The casserole was much too soupy. The smaller sized can of sauce seems sufficient.

It is a great casserole! Delicious for breakfast with an egg on top. I think adding cilantro would be nice!

Easy
Comments
08/25/2013
Family favorite

My family loves this recipe. I've made it for family dinners and for large parties several times and it's always been a big hit. It's easy to make, can be assembled the day before, and it's delicious. I've even tried omitting the cheese for a vegan version, and it was just as good.

Easy, can be made ahead
Comments
08/01/2013
Anonymous
Family favorite

This is a go to recipe in our house - we love it! I have made it exactly as described and it is good, but my favorite thing about this recipe is that it is perfect for cleaning out the fridge - pretty much anything can go in here and it will taste great. Case in point, tonight I had some mushrooms and spinach I needed to cook, so I threw them in with all the usual suspects and it was lovely. It is basically impossible to screw this one up.

Easy, versatile, good reheated
Comments (1)

103 comments

 
annacoraye wrote 46 weeks 4 days ago

yummmmmyyyyy I like it

yummmmmyyyyy I like it

04/17/2013
Anonymous
Delicious, but change the name

This dish was really quite tasty, but there's nothing chilaquiles about it. I will definitely make it again. The flavors were delicious and the textures were spot on.

Great texture, great flavor, easy easy easy
Comments
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 10 weeks 3 days 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 1 year 12 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 1 year 18 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 1 year 18 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 1 year 24 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

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