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


Another good use for zucchini! Seemed a little bland so I melded with another recipe. Rather than canned enchilada sauce, I used fresh tomatoes after I had toasted 1 tablespoon+ hot chili powder and some ground cumin with cooked onion. A little red wine also lends a nice touch.


I followed this recipe to the letter. I did make sure the veggies were drained and not juicy before baking.
It came out perfect! I am not a fan of Mexican style food, but I adore this casserole.


my whole family loves it. i didn't change a single ingredient. its in my favorites!!!


I didn't add any meat and I think it needed that or a little zest. Was really good with cilantro and sour cream on top.


We loved it. I used corn tortilla chips instead of tortillas,diced the zuchini,and used bottled salsa verdi sauce insteand of the canned enchilada sauce. will make again.


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