Chilaquiles Casserole

June/July 2006

Your rating: None Average: 4 (1153 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 Recipe

160 Reviews for Chilaquiles Casserole

Delicious with a few changes!

Very good, I live in Arizona and know how Mexican food should taste and this was delicious. I made a few changes that I think improved the flavor. Added three cloves of minced garlic and one jalapeno. Also added 1/2 tsp of coriander to the mix and a bit of salsa to the enchilada sauce. The biggest change was that I sprayed the corn tortillas with an oil spray and baked them in the oven until they were crisp that way they didn't completely turn to mush in the casserole. I really liked this and didn't miss the meat at all. But my husband who is a big time carnivore said the flavor was great but he wished I added some chicken or beef to it. Next time I will add a shredded chicken breast to make the hubby happy.

fast, tasty
Yummy with Chicken Too!

So easy to make, happy with results. Love veggies, but had leftover chicken and no I replaced zucchini with 2 cups of cooked chicken and it was splendid!!! Next time will probably add green chiles too. Oh my gosh...I just realized I forgot to put the cumin in...and it was still fantastic! Will definitely make again!

Easy, fast, yummy
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 2 years 28 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 3 years 22 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.

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