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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.



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

160 Reviews for Chilaquiles Casserole

10/29/2009
Anonymous

I love this recipe! I have made it with adding some shredded chicken, too.

Comments
10/26/2009
Anonymous

Sorry, Jordan, of Long Beach, but chilaquiles DO NOT have eggs! chilaquiles typically are fried corn tortillas with a tomate and chili sauce sprinkled with Chihuahua or fresh cheese (you can substitute with Monterey Jack)..... if want it more fancy, add shredded cooked chicken. that is in all Mexico, I know, I was born and have lived 57 years here. Also, we usually fry tortillas first, then the sauce, then drop the tortillas chips back again, stir to cover them with sauce, sprinkle cheese and cook one or two minutes, to heat through.
if you fry eggs over a fried whole tortillas and sauce on top, then you have ranchero eggs... huevos rancheros....

we don't even add the beans in chilaquiles...... but then again, it is the cook's liking to add whatever they choose.
thanks

Comments
10/23/2009
Anonymous

I loved this! Easy to make and tasted great! I didn't have an onion so I left it out and substituted tomatoes with green chilis for the tomatoes. It was awesome!

Comments
10/23/2009

Ahh a nice quick veggie recipe. I would have liked a crisper bottom shell, even after squeezing out the zucchini. I wonder if baking the shells before hand would help? I think these ingredients would also be great in a taco salad shell :) The non-vegetarian boyfriend thought the best part was the beef I added for him, but was interested in the chicken idea as well.

Comments
10/14/2009
Anonymous

I really loved this recipe (and all my friends did too, there wasn't any leftovers!). But I do have a few comments/suggestions.
-The first thing I did was grate the zucchini (I doubled it) sprinkled it with salt and put it between paper towels and put a plate on top of it. It takes off a decent amount of the liquid from the zucchini.
-I just used a whole can of corn, easy easy easy.
-I diced two garlic cloves and included those with the onions.
-I did use the entire can of enchilada sauce and it wasn't mushy, though next time I'm planning on using the 'hot' enchilada sauce.

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