Chilaquiles Casserole

June/July 2006

Your rating: None Average: 4 (1154 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


Absolutely delicious! Everything came together so beautifully. It keeps really well and tastes even better the second day. My husband raved about it and he is a hard-core carnivore.
Will definitely make again.


It's a tasty dish. I added cooked turkey, diced jalapeno for extra heat, baked the corn tortillas (which gave the dish more "body", and instead of grating the zuchinni, I diced it. Will definitely make again.


I made this dish tonight and found the flavor very enjoyable. However, my corn tortillas had the texture of mashed potatoes when it was done. How could I avoid this? Would whole wheat tortillas be better? I would like to make this again, but a better texture on the tortillas would ensure that it would become a staple in my home.


I really loved this meal! I wound up using a combination of green and red enchilada sauce because of what I had in the pantry, I added another zucchini (small dice instead of shredded), and I substituted golden hominy for corn. It was filling and delicious - I keep thinking about how much I enjoyed it since I got my favorite Tex-mex flavors without all the guilty calories that come from so many other dishes.


Love it...made a few adjustments because not all ingredients on zucchini. Used fresh corn, no frozen, no cumin..used crushed coriander seeds, mexican oregano, and a touch of smoked paprika for depth. Instead of salt used soy sauce and balsamic vinegar(sparingly!). Added cremini mushrooms and red bell pepper, fresh tomatoes instead of canned. Also garlic, chopped cilantro and a jalapeno for kick. Went light on cheese too. Tore the tortillas for a more rustic feel. Great filling dinner for a meatless night.


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