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Chilaquiles Casserole

June/July 2006

Your rating: None Average: 4 (1171 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

09/23/2009
Anonymous

This recipe was very good and very easy. Ours turned out really good and was NOT mushy at all. I used Fire Roasted tomatoes and it gave a nice flavor as well. We look forward to making this again and leftovers were just as good if not better!

Debbie, Ft. Collins, CO

Comments
09/23/2009
Anonymous

Delicious. I used diced zucchini instead of grated as another reviewer suggested, and fresh corn, and I substituted EW's Three Sisters Black Mole for the enchilada sauce (solely to use it up); it worked nicely. Some sliced fresh green onion would be good.

Donna, atlanta, ga

Comments
09/23/2009
Anonymous

Wow! This is fantastic! I didn't have any trouble with it being runny or unappealing - It cut nicely, and presented well. Keeps well in the fridge, too, which is nice, since it makes a lot. Very tasty - this will be added to the regular rotation. I made it lower sodium by using no salt added tomatoes, and dried beans that I pre-cooked.

LisaJoi, Sanford, FL

Comments
09/23/2009
Anonymous

Took other reviewers suggestions and chopped the zucchini, added tortilla chips, and added chicken (for my bf and his roommates just in case). It was fast and easy to prepare, and it just melts in your mouth. Wonderful recipe!

Marie, Norwalk, CA

Comments
09/23/2009
Anonymous

I have had this recipe cut out for some time now and I regret not making it before! It was delicious! We didn't change a thing except I used probably 2 cups of cheese. Next time I might try to blot the zuchinni with paper towels first, but it was fine. We liked that the tortillas got super soft. Would also be good with chicken added, but I like having a vegetarian option every once in a while.

Angela, Westland, MI

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