Chilaquiles Casserole

June/July 2006

Your rating: None Average: 4 (1142 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


My boyfriend and I both LOVED this dish!! I highly recommend it :)


This was soo good! My husband diced the zucchini instead of shredding because we both wanted to be able to tell the zucchini was there. For some reason, it wasn't that warm when we took it out after the amount of time. We did 10 mins more. But watch it because it probably varies from oven to oven. Definitely a keeper!! YUM YUM.


Delicious! Even my two year old gobbled it down. I have a small family, so I split the recipe into two smaller pans and put one in the freezer. Can't wait to pop that in the oven for an easy dinner one of these nights. I also did 4 thin layers of tortillas/bean mix/sauce/cheese instead of two thicker layers, so the corn tortillas kind of melted into the casserole instead of being one thick layer. Had the leftovers for lunch the next day and I think it tasted even better. Will be making this again for certain.


My family could not stop eating this!


Quick, easy, healthy and delicious! This will become a "go to" meal in my house! Toasting the tortillas before assembling adds wonderful texture :)


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