Chilaquiles Casserole

June/July 2006

Your rating: None Average: 4 (1198 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

162 Reviews for Chilaquiles Casserole


This is one of my go to recipes, though I've noticed the enchilada sauce can make a HUGE difference as some turn out much soupier than others. I shared this recipe with a vegetarian coworker, and she loves it too. I add cilantro because I love it, and usually try to kick up the heat a little. It's easy to adjust with veggies I have on hand, but for me the zucchini is the best, and you can't leave out the corn! Sometimes I add extra cheese when I'm not too concerned with my calorie count!

Chilaquiles Casserole w/ extra cheese
Easy to put together & versatile

Love this casserole. Easy to put together!! Never have grated zucchini--just cut in chunks. Have always used red sauce. Would like to experiment with green sauce or combo of both. Always turns out terrific. Even with no meat, very filling & satisfying. Have subbed mushrooms for corn in past & that was delish!!

Adored by all

I substituted Mission Artisan StyleTortillas Corn and Whole Wheat for the corn tortillas with excellent results. This recipe was loved by my whole family.

Easy to put together

This is my favorite recipe from

Quick and easy
Inconsistent results may be my fault

The first time I made this it came out fine and was a hit with my husband and a friend who likes Mexican but wouldn't necessarily eat vegetarian or healthy. The next time, I didn't have enough corn tortillas and since I live in Aqaba, Jordan, that meant I was unable to buy more anywhere in town. I substituted some whole wheat tortillas, bigger than my corn tortillas so I had to guess on the amount but figuring the idea was to make complete layers with both kinds. Following the cooking directions and other ingredients exactly, I ended up with a very soupy casserole. I think it was the substitution so I put some more WW tortillas on top to absorb the sauce but the casserole was still not the same texture. Lesson learned: don't substitute for the corn tortillas and buy some up in Amman this week!

Healthy way to eat Mexican and vegetables

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