Chilaquiles Casserole

June/July 2006

Your rating: None Average: 4 (1200 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

163 Reviews for Chilaquiles Casserole


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 :)


I made this the other night and it was fabulous! I substituted whole wheat tortillas to try to keep in healthy. You can cut down the tortillas, though. I added a layer of tortillas on top with some enchilada sauce and shredded cheese and still had some pieces leftover.

I also cooked a pound of lean ground turkey with the onion and added a packet of taco meat seasoning (with about a half cup of water) in place of the cumin and salt. Then I layered the tortillas, meat with onion, veggies, sauce and cheese, repeated, topped with tortillas and sauce, backed then sprinkled with a little extra shredded cheese. Next time, I would dice the zuchinni as it gets a little lost if you grate it. Definitely a keeper!


Much tastier than the basic ingredients would imply. If there's such a thing as high-end enchilada sauce I'm going to look for it. I think it would raise the bar on an already good recipe. Leftovers taste best when they've been warmed up


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