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Chilaquiles Casserole

June/July 2006

Your rating: None Average: 4 (1143 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

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
09/23/2009
Anonymous

This was actually really easy and tasted great. The texture was pretty soggy, my guess is that's from the zucchini so I think I'll improvise next time. My boyfriend took leftovers to his work for lunch and he had two people ask him for the recipe when he heated it in the microwave and they smelled it. Yummy.

Foxxy Rokker

Comments
09/23/2009
Anonymous

This was really great! My husband loved it. I made a few little changes. I chopped the zucchini like others had suggested, and it came out well. I also added two cloves of minced garlic to the mixture, two cooked and chopped chicken breasts and 1/2 of a green bell pepper chopped. I substitued 1 can of drained rotel for the chopped tomatoes and used a 14 oz can of enchilada sauce. I was carefull to saute all vegtables to remove the moisture, so mine was not soggy at all. I also used a smaller, but deeper dish that called for so the tortilla layer held up better. The only problem with mine is it was a little too hot for the kids. Next time I make it I will use mild rotel and mild sauce. Really a great dish!!!

Rebecca, Wylie, TX

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