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Chilaquiles Casserole

June/July 2006

Your rating: None Average: 4 (1163 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 Recipe

162 Reviews for Chilaquiles Casserole

07/18/2011
Great Mexican Veggie Dish

I thought this was great! I'm a spicy Texan so I added a small can of roasted green chilies, a clove of garlic, and a tablespoon of chili powder, I also sautéed the zucchini a bit before adding the rest of the ingredients. I used green enchilada sauce from New Mexico that was awesome. I used a bit smaller pan and cut it into 8 servings. I served it with a salad and roasted corn on the cob. Repeating the corn on the side was great, becuase it's summertime and you can't have too much fresh corn.

Easy and Delish
Comments
07/10/2011
Loved it!

I thought this had such great flavor for something that is so low in fat and calories. I made it exactly as the recipe stated but added one chopped jalapeno and sprinkled some cilantro on top before serving. This will be a regular in our house!

Comments
05/31/2011
Simple and delicious

Added a half pound bag of salad shrimp for extra protein and used only 6 whole wheat tortilla wraps. otherwise followed the recipe exactly. You have to let the casserole sit for 10-15 minutes to let some of the water from the tomatoes absorb. Everyone loved this and couldn't believe how healthy and low calorie yet filling this is. Tastes even better the next day.

Rather than cutting the wraps, I used a round casserole dish and simply layered them, then cut cake-style portions.
Comments
05/26/2011
HOW many does this serve?????

I haven't made this yet, but I find it difficult to believe that this is supposed to serve TEN people using ONE can of black beans and ONE can of diced tomatoes!!! No wonder several respondents mentioned finding it difficult to stick to the portion size...

Comments (1)

103 comments

 
ute164 wrote 3 years 16 weeks ago

I added half pound of salad shrimp for extra protein and used 6 large tortilla wraps. Makes about 6-8 portions that way.

05/11/2011
wonderful!

As a San Diego native now living in Massachusetts, I make all our mexican food as I haven't found any good restaurants serving authentic mexican food. I added a diced jalapeno, one-half a red pepper and extra cumin. Added hot sauce at the table

Low calorie, great taste
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