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Chilaquiles Casserole

June/July 2006

Your rating: None Average: 4 (1176 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

04/28/2010
Anonymous

I've made this 3 times in the last two months. The last time I made it - it disappeared. No leftovers! I also diced the zucchini (per above suggestion) and when sauteeing the veggies, undercooked them a bit, so when they finished cooking in the oven everything still had texture. I have been using a green sauce and fresh tortillas from our local Farmer's Market then topping with Mexican cojita cheese for a more authentic flavor. Fantastic recipe!

Comments
04/25/2010

LOVE IT! Totally satisfied my craving for Mexican food. We split it into 8 servings instead of 10 and added a side salad of mixed greens. May try fewer tortillas next time. Could even add some shredded cooked chicken to boost the protein. I only had a 15 ounce can of beans and enchilada sauce. I've never seen a 19 ounce can of beans, but never paid that much attention I guess.

Comments
04/24/2010

We loved this! I did add lean ground turkey, per another reviewer's suggestion. I also added chopped cilantro, a can of diced green chilis, and a dash of oregano. Used full fat cheese because the low fat stuff doesn't melt properly. Adding the turkey made a lot more filling, so I froze part of it to use in burritos later. The other reviewers are right - dice the zucchini. What I really love about this casserole, aside from the great flavor, is the lightness in texture. Usually, casseroles are so heavy, but this one is not. Be sure to serve it with some light sour cream, and I added some green salsa on top. Yum!!

Comments
04/22/2010
Anonymous

I really like this recipe!

Comments
04/22/2010
Anonymous

This has become a staple at our house. I do make it with real cheese rather than the low fat stuff that is expensive and has no flavor. I also skip putting the foil on when I put it in the oven. The cheese browns nicely and doesn't stick to the foil this way.

Definitely worth making!

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