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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

09/23/2009
Anonymous

This was actually really easy and tasted great. The texture was pretty soggy, my guess is that's from the zucchini so I think I'll improvise next time. My boyfriend took leftovers to his work for lunch and he had two people ask him for the recipe when he heated it in the microwave and they smelled it. Yummy.

Foxxy Rokker

Comments
09/23/2009
Anonymous

This was really great! My husband loved it. I made a few little changes. I chopped the zucchini like others had suggested, and it came out well. I also added two cloves of minced garlic to the mixture, two cooked and chopped chicken breasts and 1/2 of a green bell pepper chopped. I substitued 1 can of drained rotel for the chopped tomatoes and used a 14 oz can of enchilada sauce. I was carefull to saute all vegtables to remove the moisture, so mine was not soggy at all. I also used a smaller, but deeper dish that called for so the tortilla layer held up better. The only problem with mine is it was a little too hot for the kids. Next time I make it I will use mild rotel and mild sauce. Really a great dish!!!

Rebecca, Wylie, TX

Comments
09/23/2009
Anonymous

The second time I made this recipe, I substituted a pint of small whole cherry tomatoes for diced tomatoes. The resulting tomato flavor was intense and complex. I could never go back to using diced tomatoes in this recipe! Instead of grated zucchini, I used small chunks of zucchini. The result was added texture and I could actually taste the zuccini.

Anonymous, Clearwater, FL

Comments
09/23/2009
Anonymous

THIS WAS VERY VERY GOOD! I am 18 and I love to cook. I made this for my family (my mom, 2 younger sisters, and a younger brother) and they loved it. It was gone quicker than the time it took to cook it (and it was cooked in about 30 min.) I also liked that it was so healthy. I put two zucchinis and two cans of beans and a little less enchilada sauce, and my casserole wasn't runny. If you are even doubting this recipe, shame on you!

, AR

Comments
09/23/2009
Anonymous

Really good! Mine wasn't runny at all. I made sure to drain the canned goods very well and I used the Lawrys enchilada sauce packet with 1 can tomato paste and 19 oz. of water instead of canned sauce. My kids suprisingly loved it! They said it's a keeper!

Tammy, Sunny southern, CA

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