Advertisement

Chilaquiles Casserole

June/July 2006

Your rating: None Average: 4 (1175 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

I just made this tonight and it was great! I have zucchini coming out of my ears so I put in a large zuchini from the garden and used a slotted spoon to put in the pan. Top with fat free plain yogurt. Yum!

Lisab, Brighton, MI

Comments
09/23/2009
Anonymous

I thought this meal was excellent! The recipe was extremely easy to follow and tasted wonderful. My entire family including my husband, who turns his nose up at anything vegetarian, loved this dish. My husband even had seconds! Only change made was that I toasted the tortillas before putting them into the baking dish.

Marcee, St. Louis, MO

Comments
09/23/2009
Anonymous

Very good! My anti-veggie hubby LOVED it too and the kids gobbled it up. Our enchilada sauce came in a 16 oz. bottle (instead of the 19 oz. recommended) and it wasn't too runny at all - it was a perfect consistancy. It was too spicy using the red enchilada sauce (from Whole Foods) so next time we will use green or an even mix of tomato and enchilada sauce. We followed the recommendation and used yogurt and it was great too.

K

Comments
09/23/2009
Anonymous

I made this the other day with a few changes. While the oven is heating up, I layered the tortillas on a cookie sheet and sprayed them with cooking spray. I also chopped (rather than grated) the zucchini, but chopped rather fine (I really didn't want the kids to "know" what is was) and while cooking, the tortillas crisped in the oven. Really helps and doesn't add extra fat and calories by adding store bought chips.

Sundy, Holt, MI

Comments
09/23/2009
Anonymous

AMAZING! I made this last night after seeing all the rave reviews and I am in love! After eating this, my guests said I should open a restaurant (BTW i served it with salad featuring the Eatingwell Blue Cheese Dressing - see my details there) and it was so simple to make. I was wary of the forementioned mush issue so I allowed the tortilla to go up the sides of the dish, which kept it drier and sturdier and I also used a small spoon to apply the sauce each time so that it just covered everything, there was no pooling. It baked up looking GREAT, like lasagna does, and i served it with the remaining sauce on the side and some fat free plain yogurt instead of sour cream. My vegetarian roommate was SO EXCITED she tried to eat a piece i dropped on the floor (I stopped her) and everyone else were meat eaters that absolutely raved about it. (FYI I used canned sauce, which was still delicious and a major time saver.)

Keek, Los Angeles, CA

Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

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