Chilaquiles Casserole

June/July 2006

Your rating: None Average: 4 (1200 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.

"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

163 Reviews for Chilaquiles Casserole

Wonderful dish that can be made low sodium too.

We loved this dish. We are on a low sodium diet so I was able to reduce the sodium even further and it had great taste. No one missed the salt. I made my own enchilada sauce since canned is generally high in sodium; cooked the black beans from dried beans; and reduced the salt to 1/4t in the recipe. I also used a 11X7 dish so the corn tortillas overlapped a little more. They were not soggy at all. I will make this again many times.

quick and easy using canned goods if you prefer.

This was really good, I wasn't sure if we were going to like it since I'm not a huge veggie fan, but it was great. All I did different was add some mushrooms (I had some I needed to use) as well as kick up the heat with some chili powder. My corn tortillas just feel apart and practically melts into the rest of the meal, the other half didn't care, he loved it anyway!

This will be making repeat appearances here!

Surprisingly good

I was a bit skeptical of zucchini in a mexican dish, but grated it adds more veggies in disguise. Modified by using chili powder& cayenne pepper in addition to cumin, and added fresh jalepenos to the dish, as I could only find "medium" enchilada sauce.

Easy to make, quick, lots of veggies
Comments (2)


Anonymous wrote 4 years 30 weeks ago

sorry but squash is as

sorry but squash is as antique as Mexico, although we don't use zuchini in our chilaquiles....... and we use queso fresco, or farmer's fresh cheese. we do use chili pepper and pepper and cumin....... if you want them fancy, add a cup of shredded leftover cooked chicken.

diosacintli wrote 5 years 24 weeks ago

you shouldn't be skeptical of zucchini in Mexican dishes. It is a very popular vegetable in Mexico. it is widely used in soup and meat dishes.

Loved it!

Made this today and added leftover mashed sweet potatoes to the black bean/corn mixture. Delicious! Served with shredded lettuce and avacodo. This will become a staple for sure!

Make ahead, quick, versatile

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 common in "Mexican" recipes and prepared food? Where are the good old pinto beans they always used in southwestern Mexican food and the real refried beans deliciously made with fat, not vegetable oil? Is the Caribbean or the Mexican Caribbean coast style the supposedly "authentic" Mexican food now? I've been making a wonderful casserole for years without beans at all. Just layers of soft corn tortillas, with cheese(s), chopped fresh white onions and split black olives between the tortillas, with red or green (tomatillo) sauce on top (with a few chopped tomatoes and maybe some cilantro). What's wrong with that? Is it too simple and authentic? I won't even mention the real tamales from LA and the heavenly light chile rellenos stuffed with cheese instead of ... beef. Beef in a chile relleno Ugh! And where are albondigas meatball soup or chicken tortilla soup? Too bad most of you will never taste authentic Mexican food.

Comments (10)


Anonymous wrote 2 years 26 weeks ago

I agree about the pinto beans

I agree about the pinto beans (comfort food). I don't much care for black beans. But Mexico has many regional variations in cooking. I'm in AZ and love my pinto beans. Calabacitos means squash, not just zucchini.

missfrancy wrote 4 years 44 weeks ago

You are wrong about the zucchini, they are very much used in Mexican cuisine.

ranelle wrote 5 years 20 weeks ago

Calabacita is zucchini…..makes a great soup among other things. And yes it is very authentic in mexican food, at least the northern part. Check out Diana Kennedy's cookbooks, she is to mexican food what Julia Child's is to french.

annegirl00 wrote 5 years 23 weeks ago

I am from southern TX and grew up on TexMex food similiar to what you probably had in California.I love it. However, I'm in South Georgia now and there is a large Mexican immigrant population. I've eaten in their homes many times and have had true Mexican food. It's delicious. I've come to appreciate that there are many takes on ethnic foods (like southwestern Mexican food as you mentioned) that, although not really authentic, are delicious. Food is so versitile - just enjoy all the variety!

aiyana wrote 5 years 23 weeks ago

Black beans are very common in Puebla and Oxaca- preference and preparation varies by reigon.

True chile rellenos where my mother comes from are not stuffed with cheese- they are filled with a mixture of meat and fruit, battered, fried, drizzled in a white sauce that includes ground nuts, and pomegranate seeds are scattered over the top before serving.

You seem to be well acquainted with American style Mexican food, but not with the wide variety of authentic Mexican food. That's fine, but don't knock this recipe for what it is- a regional inspired, healthful, balanced meal. If it bothers you so much, leave the beans out and serve them on the side.

diosacintli wrote 5 years 24 weeks ago

Actually, zuchinni is a staple vegetable in Mexico- you are wrong. Tomatoes, onions, corn, chiles, avocados, and zuchinni and other squashes are eaten in many, many dishes. Squashes are actually native to Mexico and parts of the U.S.

tsbm75 wrote 5 years 25 weeks ago

I read this and couldn't help but laugh. Oh the poor beans being maligned! The first clue that this isn't an authentic Mexican recipe would be the ZUCCHINI, not what type of beans. As far as I know, zucchini is not a traditional part of ANY of Mexico's varied regional cuisines. But, it is on "eating well" so I understand the idea is to add veggies. Oh the poor black beans!

As other astute readers have noted, Mexican cuisine varies by region. In fact, although popular in Cali-Mex and Tex-Mex dishes, black olives are not that common in most traditional Mexican fare, but of course it does vary by region.

As another sharp reader pointed out to the commentor, refried beans in lard would hardly be expected to find in a magazine called "Eating Well".

p.michalowski wrote 5 years 29 weeks ago

OK, first I have not made this recipe, so I am not commenting on this recipe. I lived for 10 yrs in Tucson, and know Mexican food. There are differences in the style of Mexican food in S. Ca, AZ, NM and TX. However, Mexico is a geographically large country and much like the US has many regional cuisines. Nonetheless, since they are all Mexican cuisines, they are all authentic.
Also, if you are looking for refried bean recipes with lard, you are probably on the wrong website...Eating Well focuses on making recipes lower fat and healthier. As such, they make no claims that the recipes are traditional.

nancyhoffman wrote 5 years 29 weeks ago

The beans, whether pinto or black, add fiber and protein. I live in Southern California and I was married to a Mexican for several years. He could take one or two bites at any so-called Mexican restaurant and tell if it was "authentic." There's a very popular taco place near my home, where there's always a long line, day and night. On the corner just up from that taco place is an authentic Mexcian restaurant. It's just like any other ethnic food. If you see the ethnic people eating there, you know it's good.

mandyg6582 wrote 5 years 29 weeks ago

spanish cuisine is widely varied by which country, region, etc you are in. My husband is from New Mexico, all southwestern cooking includes Pintos, He's explained to me the north of the border black beans are used as much as pintos are. It all depends on where you are located and what ingredients are local.

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