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


We love this casserole. It is much requested by friends and family for potlucks. Green sauce is our favorite, but love red sauce too. We use the leftovers to fill omelettes. Sometimes I leave out the black beans and make a pot of fresh pintos w/jalapenos as a side dish. Good eats!


Outstanding! I used four fresh tomatoes, diced, rather than canned and diced yellow squash rather than grated zucchini. My enchilada sauce only came in a 14 oz can, so I used that (red sauce) and a small 8 oz can of salsa verde. Added 8 oz of baked, seasoned chicken tenders (diced). This will be a "go to" brunch recipe with scrambled eggs with chives, fresh fruit and a blueberry sweet bread. Yum!


I have made my enchiladas like this for years so I thought you might be interested in another variation using canned tomatillos drained and mashed use the liquid to mix with McCormick enchlada dry mix to add to the gravy especially good to liven up chicken or turkey


Everyone loves this dish -- and it is easy so I love it too!


Not only is this tasty, you can keep the staples on hand all the time and simply add fresh zucchini. It's a great "go to" for nights when I'm too tired or rushed to reinvent the wheel.


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