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Chilaquiles Casserole

June/July 2006

Your rating: None Average: 4 (1162 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

03/05/2012
Anonymous
Definitely do again!

Great dish, just add a salad and you have a meal. I added garlic with the onions and mixed a can of green chilies in with the enchilada sauce cause my hubby likes things VERY tasty. A great dish to make in advance and maybe even take to a pot luck meal. You could also add some cooked chicken or turkey or the soy recipe-ready crumbles if you want more protein.

Can do before hand, usually have most ingredients on hand, tastes great
Comments
03/05/2012
Anonymous
Wow! Very good!

I made my own enchilada sauce using a touch of olive oil, tomato paste, canned chipotle peppers, a minced fresh cayenne chile and cumin & chile powder. I also added an additional layer of green tomatillo salsa (made by stewing the tomatillos with garlic, minced onion and serrano pepper.) I imagine this would still be very tasty with the original recipe. Will definitely make again and can't wait for leftovers tomorrow night. Oh, I also served this with a fennel, cabbage and red onion slaw. Perfection.

Flavorfull, Filling, Vegetarian
Comments
02/10/2012
Anonymous
Great!

Husband really liked this even asked me to keep some out { I froze the leftovers} for his lunch the next day! Will be making this again just as the receipe calls for. I think I will try to roll them up and bake them that way! Ran receipes off and passed them around work!

Comments
02/05/2012
Anonymous

Fabulous and easy!
Used Old Paso Medium-hot enchillada sauce. Reduced corn to 1c. and added 1 c cooked chopped kale squeezed dry. Dry spots were created when tortillas overlapped so next time will carefully place. Mozzarella flavored Veggie Shreds worked fine.

Comments (1)

103 comments

Anonymous wrote 2 years 29 weeks ago

I will not make this dish

I will not make this dish again. There was something overly sweet, perhaps the corn, that pervaded the casserole, and I did not care for it at all. It was like eating a hot appetizer dip for a main meal. Very disappointing.

01/29/2012
Anonymous
5 Stars all around!

I read the reviews for this beforehand, so I added about 3 cloves of garlic, 2 jalapeno peppers, cilantro and 3tsp chili powder. Oh, and I couldn't help myself, and I added extra cheese on top. Every one in my house absolutely loved it! My super picky 14yo wouldn't touch it at first, but after dinner he finally took a bite and admitted it was really good, and he'll be sure to eat it next time. I shredded the zucchini because I knew my son wouldn't eat it if he could see chunks of it. Kind of a good way to get kids to eat zucchini, and maybe even other vegetables too. I've been asked to keep this recipe on file and put it in the regular rotation.

Chilaquiles Casserole with extra cheese
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