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.

"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

VERY good

this dish was awesome because i added some things.. like some reviews said(**reviews are a great way to see if the dish is worth making***)
i did add :3 garlis cloves, minced.. ground turkey( i added about 1/2 pd. but next time a pound would be great..instead of(yellow)frozen corn i used WHITE frozen corn this makes a BIG difference and it's worth the extra money AND the bag i bought had 3 xtra oz. so i used the entire bag..a small can if chopped green chiles (not drained)..3 tsp chili powder and most important i kept the tortilla's WHOLE i didnt cut them up leaving them whole keeps the layers together next time i will add a small chopped jalapeno because i like heat... worth making!!! this is a family loved it...

Delicious! A hit!

This was delicious & my family love love loved it! I made some changes after reading the other reviews. I added ground turkey, chopped green & red bell peppers & a clove of crushed garlic. I also mixed the vegetables, meat & enchilada sauce together. Made it easier to spread on the tortillas. I used more cheese than called for also.


I just made this recipe and devised a shortcut by mixing the enchilada sauce in with the vegetables. It made them easier to portion out. Also, I used two disposable round pans to fit the tortillas. One for the freezer or a friend and one to eat tonight.


This will be on our regular rotation of meals from now on! Both hubby and I loved it, and it's pretty easy to make. It is filling but doesn't make you feel uncomfortably full after you eat it (I get that a lot with Mexican food, even though I LOVE it). I would definitely make this if we had guests over--it's sure to be a crowd pleaser!!

Based on other reviews, we made changes from the original recipe. I added two chopped up, cooked chicken breasts (seasoned ground turkey would also be good with this). I baked the corn tortillas so they wouldn't get mushy (spread them on a cookie sheet for about 9 minutes at 400). I used a 15oz can of beans (I've never seen a 19oz can, and didn't want to open a 2nd can just to use a few more ounces). I added about two cloves of crushed garlic, 2-3 tspn of Chili Powder, a small can of chopped green chilis, and a few dashes each of salt, pepper, and cayenne pepper.
I also substituted some salsa for some of the enchilada sauce and would highly recommend that. I'm usually not a big fan of red enchilada sauce, so substituting a little bit of salsa went a long way to add a flavor besides just the enchilada sauce. I substituted about 1/4 cup of salsa to replace 1/4 cup of enchilada sauce.
We served this with some diced avocados and a little bit of sour cream. YUM!
Will try the green sauce next time and see how we like that. Will be making this again either way because it's awesome!!


This meal was wonderful! I did add some rotisserie chicken to stretch it out a bit. Just wasn't enough inside with one can of beans. Everyone raved. Leftovers vanished the next day.


Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


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