Advertisement

Chilaquiles Casserole

June/July 2006

Your rating: None Average: 4 (1166 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 hardly ever cook and I was able to make this great tasting dish!!! I cooked this for a friend recovering from surgery and took it to their home for dinner. I added 3 shredded chicken breasts (seasoned with packaged Taco seasoning), baked the tortillas, added in more black beans, and bell pepper. It was yummy and the left overs were even better the next day. I would add in alittle more enchilada sauce next time. I served a side of fresh cut fruit (pineapple/starwberries/kiwi) cooked squash, and had angle food cake with Blueberries for dessert. I will cook this again for the family.

Heidi, Temecula, CA

Comments
09/23/2009
Anonymous

This is my second review. This time instead of using canned sauce, I used the Lawry's enchilada sauce mix (mix with tomato paste, etc.) which I thought gave it a nicer flavor (the canned one was a little sharp tasting). Also, instead of making a casserole, I used the eatingwell wheat pizza dough recipe and used the rest of the ingredients here (minus the tortilla of course) to make a texmex pizza and it was SO SO good. Hard not to eat the whole thing. Oh and enough leftover ingredients to make a second pizza if desired. This is still a fave recipe after almost a year.

Keek 2, Los Angeles, CA

Comments
09/23/2009
Anonymous

I have made this twice now and my husband and I both love it! The first time I reduced the amount of sauce since some reviews said it was too soggy, but I found it to be too dry and bland. The second time I used 20oz of verde sauce, diced the zucchini for extra crunch, rinsed all canned veggies, and otherwise followed the directions. It was perfect! I love how this recipe has a great Tex Mex flavor but due to the extra veggies and lack of meat and grease, it does not leave you feeling disgustingly full afterwards like eating at a Mexican restaurant!

Jennifer

Comments
09/23/2009
Anonymous

We loved this for dinner AND breakfast the next day. To avoid some of the sogginess that others mentioned, I drained the excess liquid that was released in the process of cooking the veggies - almost half a cup - before layering the ingredients. I also used regular, not lowfat cheese. Making it in the morning and cooking it at dinner time worked really well.

Outdoorgrrl, Kirkland, WA

Comments
09/23/2009
Anonymous

Really good and easy! I added chicken for protein and jalapenos for kick, and only used half as much enchilada sauce.

Phil, New Orleans, LA

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