Chilaquiles Casserole

This recipe was so good! A couple little modifications as to other reviews. Toasted the corn tortillas till a little crisp in oven. Also added jalapeño, a little salsa, chili powder and shredded chicken. Did about 3-4 layers with more cheese. Baked just a few more minutes because it was bigger and it turned out amazing. My man says to add to the rotation. One of the new favorites!

Delicious! I made this serving for 10 for 7 of us - 4 kids and 3 adults. We ate the whole thing. Everyone had 2nds and 3rds. I added shredded chicken and used our homegrown tomatoes.

Easy to assemble and prepare. Next time I would toast the corn tortillas and change the cheese to a Mex blend. The cheddar is just too bland. The sauce I used was plenty spicy enough, so no more heat needed.

Only change was leaving out zucchini (we had a zucchini frittata last night and leftovers today) and I added shredded chicken. Everyone loved it! I'll probably add some chipotles in adobo next time for extra spice/smokiness.

I served it for my dinner party. Friends were disappointed that I made a vegetarian dish, but they all had a change of heart when they tasted the casserole. Everyone had seconds. Some even had thirds.

We like to eat this with Frito Scoopers and cheddar Jack cheese!

We loved this! Reminded us of Trader Joe's black bean enchiladas, only better! I added some shredded chicken and diced jalapeño and topped the finished casserole with fresh cilantro. Next time will try adding a little chili powder too. Will definitely make again.

We loved this! Reminded us of Trader Joe's black bean enchiladas, only better! I added some shredded chicken and diced jalapeño and topped the finished casserole with fresh cilantro. Next time will try adding a little chili powder too. Will definitely make again.

My husband I loved this dish. The only changes I made were adding garlic with the onion and adding jalepenos with the vegetables. I also made a homemade enchilada sauce (super easy). It was fantastic and I'll definitely be making it again.

very good

This recipe is delicious and super easy to make. I make it once every couple weeks now. My only tip would be to cut the tortillas into strips because then it's much easier to spoon out of the casserole dish.

How many servings is this?! It doesn't say. I guess assume it's 6 since 12 tortillas are used (2/serving seems reasonable). Agree with all the 5 star reviews and suspect the 19 oz. can of enchilada sauce is a typo - I used a 10 oz can and it was perfect! I always add about 1 Tbs. of chili powder. I've made this with both the red enchilada sauce and with green salsa and they were both fantastic. I've substituted chopped green pepper for the zucchini and added frozen cut leaf spinach to the zucchini as well. Add any leftover veggie to the filling (butternut squash or sweet potato would be smashing) and you can't miss. As suggested by another viewer, we served this with a fried egg on top and it was a hit with all, but you don't need it.

How many servings is this?! It doesn't say. I guess assume it's 6 since 12 tortillas are used (2/serving seems reasonable). Agree with all the 5 star reviews and suspect the 19 oz. can of enchilada sauce is a typo - I used a 10 oz can and it was perfect! I always add about 1 Tbs. of chili powder. I've made this with both the red enchilada sauce and with green salsa and they were both fantastic. I've substituted chopped green pepper for the zucchini and added frozen cut leaf spinach to the zucchini as well. Add any leftover veggie to the filling (butternut squash or sweet potato would be smashing) and you can't miss. As suggested by another viewer, we served this with a fried egg on top and it was a hit with all, but you don't need it.

It was great!!!!

Even my finicky 8 year old liked this. My one year old (who will eat anything that doesn't eat her and tries to eat some things that will, so her opinion probably doesn't matter much here) couldn't get enough. It helps that black beans are her favorite food. We've been trying to eat healthier and have more vegetarian meals in my family lately. No one missed the meat in this. If you did want to add meat, I think some shredded chicken or shredded pork (like maybe some leftover roast) would be fabulous in this. I used the green enchilada sauce, since that's all they had at Aldi, and I used some Adobo seasoning from Goya in addition to the cumin. If you have a little cilantro, that would really be good on this. Mine did come out a bit soupy, but I also used way too much enchilada sauce (I got a 28 oz can and used the whole thing, only looking at what the recipe actually called for after it was already in there) If you wanted to go vegan, it would probably still be really good with no cheese.

Easy Cheap / on hand ingredients Stands on its own Try it! Officially favorite veggie dish

This is one of my go to recipes, though I've noticed the enchilada sauce can make a HUGE difference as some turn out much soupier than others. I shared this recipe with a vegetarian coworker, and she loves it too. I add cilantro because I love it, and usually try to kick up the heat a little. It's easy to adjust with veggies I have on hand, but for me the zucchini is the best, and you can't leave out the corn! Sometimes I add extra cheese when I'm not too concerned with my calorie count!

Excellent! I substituted Mission Artisan StyleTortillas Corn and Whole Wheat for the corn tortillas with excellent results. This recipe was loved by my whole family. Pros: Easy to put together Cons: Non

Inconsistent results may be my fault The first time I made this it came out fine and was a hit with my husband and a friend who likes Mexican but wouldn't necessarily eat vegetarian or healthy. The next time, I didn't have enough corn tortillas and since I live in Aqaba, Jordan, that meant I was unable to buy more anywhere in town. I substituted some whole wheat tortillas, bigger than my corn tortillas so I had to guess on the amount but figuring the idea was to make complete layers with both kinds. Following the cooking directions and other ingredients exactly, I ended up with a very soupy casserole. I think it was the substitution so I put some more WW tortillas on top to absorb the sauce but the casserole was still not the same texture. Lesson learned: don't substitute for the corn tortillas and buy some up in Amman this week! Pros: Healthy way to eat Mexican and vegetables Cons: Can be soupy

Inconsistent results may be my faultThe first time I made this it came out fine and was a hit with my husband and a friend who likes Mexican but wouldn't necessarily eat vegetarian or healthy. The next time, I didn't have enough corn tortillas and since I live in Aqaba, Jordan, that meant I was unable to buy more anywhere in town. I substituted some whole wheat tortillas, bigger than my corn tortillas so I had to guess on the amount but figuring the idea was to make complete layers with both kinds. Following the cooking directions and other ingredients exactly, I ended up with a very soupy casserole. I think it was the substitution so I put some more WW tortillas on top to absorb the sauce but the casserole was still not the same texture. Lesson learned: don't substitute for the corn tortillas and buy some up in Amman this week!Pros: Healthy way to eat Mexican and vegetablesCons: Can be soupy

my new go-to casseroleI made this a week ago and froze the left-overs, thinking I'd eat them over the course of the next few weeks. After one week it's all gone. The only changes I made were adding a bit less onion, and adding some cilantro and cinnamon, about a half teaspoon each.Pros: quick, easy, inexpensive, freezes well

my new go-to casserole I made this a week ago and froze the left-overs, thinking I'd eat them over the course of the next few weeks. After one week it's all gone. The only changes I made were adding a bit less onion, and adding some cilantro and cinnamon, about a half teaspoon each. Pros: quick, easy, inexpensive, freezes well

Wonderful! I used flour tortillas which turned a little sweet in the baking process. Also a little gummy. So stick with the corn tortillas! Unlike lots of Mexican dishes, this one does not taste heavy and is very flavorful. It has a pure, clean taste. My husband ate it the second day in a flour tortilla. It would be yummy with fish. Pros: Easy and quick to make!

Wonderful!I used flour tortillas which turned a little sweet in the baking process. Also a little gummy. So stick with the corn tortillas! Unlike lots of Mexican dishes, this one does not taste heavy and is very flavorful. It has a pure, clean taste. My husband ate it the second day in a flour tortilla. It would be yummy with fish. Pros: Easy and quick to make!

Easy, healthy and kids love it! My family loved this, especially my teenage daughter that will not eat meat. I used a low fat mexican cheese blend and green enchilada sauce. It was delicious! Pros: you have most of the ingredients on hand

Simple and Tasty Mexican Dish! I was looking for a good Mexican casserole recipe and found this. I am not vegetarian and prefer meat in almost all my dishes so I omitted the zucchini and added ground beef. This was so simple to put together and had very short cook time, which I enjoy because my schedule usually leaves me not wanting to spend much time in the kitchen when I get home. Also, I usually have all of these things on hand around the kitchen and if I don't have one or two things, all the ingredients are easy to pick up at a low price. I think this is a great recipe all around! Pros: short cook time, basic ingredients usually on hand, great for leftovers

Chilaquiles Casserole I too, read the reviews and added 1 lb of turkey, canned green chili's, fresh diced jalopeno's, garlic and some salsa and layered the tortilla's instead of slicing them. To the bottom layer of tortilla's I also added (1) of refried beans. Husband said this is a definite keeper and to put into "The Rotation" . Pros: KEEPER!!!!!

VERY good this dish was awesome because i added some things.. like some reviews said(**reviews are a great way to see if the dish is worth making***) i did add :3 garlis cloves, minced.. ground turkey( i added about 1/2 pd. but next time a pound would be great..instead of(yellow)frozen corn i used WHITE frozen corn this makes a BIG difference and it's worth the extra money AND the bag i bought had 3 xtra oz. so i used the entire bag..a small can if chopped green chiles (not drained)..3 tsp chili powder and most important i kept the tortilla's WHOLE i didnt cut them up leaving them whole keeps the layers together next time i will add a small chopped jalapeno because i like heat... worth making!!! this is a keeper....my family loved it... Pros: tasty.... Cons: add a little something extra

Delicious! A hit! This was delicious & my family love love loved it! I made some changes after reading the other reviews. I added ground turkey, chopped green & red bell peppers & a clove of crushed garlic. I also mixed the vegetables, meat & enchilada sauce together. Made it easier to spread on the tortillas. I used more cheese than called for also.

SHORTCUT I just made this recipe and devised a shortcut by mixing the enchilada sauce in with the vegetables. It made them easier to portion out. Also, I used two disposable round pans to fit the tortillas. One for the freezer or a friend and one to eat tonight.

Tasty!This will be on our regular rotation of meals from now on! Both hubby and I loved it, and it's pretty easy to make. It is filling but doesn't make you feel uncomfortably full after you eat it (I get that a lot with Mexican food, even though I LOVE it). I would definitely make this if we had guests over--it's sure to be a crowd pleaser!! Based on other reviews, we made changes from the original recipe. I added two chopped up, cooked chicken breasts (seasoned ground turkey would also be good with this). I baked the corn tortillas so they wouldn't get mushy (spread them on a cookie sheet for about 9 minutes at 400). I used a 15oz can of beans (I've never seen a 19oz can, and didn't want to open a 2nd can just to use a few more ounces). I added about two cloves of crushed garlic, 2-3 tspn of Chili Powder, a small can of chopped green chilis, and a few dashes each of salt, pepper, and cayenne pepper. I also substituted some salsa for some of the enchilada sauce and would highly recommend that. I'm usually not a big fan of red enchilada sauce, so substituting a little bit of salsa went a long way to add a flavor besides just the enchilada sauce. I substituted about 1/4 cup of salsa to replace 1/4 cup of enchilada sauce. We served this with some diced avocados and a little bit of sour cream. YUM!Will try the green sauce next time and see how we like that. Will be making this again either way because it's awesome!!

Tasty! This will be on our regular rotation of meals from now on! Both hubby and I loved it, and it's pretty easy to make. It is filling but doesn't make you feel uncomfortably full after you eat it (I get that a lot with Mexican food, even though I LOVE it). I would definitely make this if we had guests over--it's sure to be a crowd pleaser!! Based on other reviews, we made changes from the original recipe. I added two chopped up, cooked chicken breasts (seasoned ground turkey would also be good with this). I baked the corn tortillas so they wouldn't get mushy (spread them on a cookie sheet for about 9 minutes at 400). I used a 15oz can of beans (I've never seen a 19oz can, and didn't want to open a 2nd can just to use a few more ounces). I added about two cloves of crushed garlic, 2-3 tspn of Chili Powder, a small can of chopped green chilis, and a few dashes each of salt, pepper, and cayenne pepper. I also substituted some salsa for some of the enchilada sauce and would highly recommend that. I'm usually not a big fan of red enchilada sauce, so substituting a little bit of salsa went a long way to add a flavor besides just the enchilada sauce. I substituted about 1/4 cup of salsa to replace 1/4 cup of enchilada sauce. We served this with some diced avocados and a little bit of sour cream. YUM! Will try the green sauce next time and see how we like that. Will be making this again either way because it's awesome!!

Fabulous! This meal was wonderful! I did add some rotisserie chicken to stretch it out a bit. Just wasn't enough inside with one can of beans. Everyone raved. Leftovers vanished the next day.

Fabulous!This meal was wonderful! I did add some rotisserie chicken to stretch it out a bit. Just wasn't enough inside with one can of beans. Everyone raved. Leftovers vanished the next day.

Great! This was so good!! However I did make some subs/additions...I used flour tortillas because it was all I had, and only used 8. Also I used a can of rotel in place of the plain tomatoes. Used a 10oz can of enchilada sauce instead of the larger one, and added chicken bc if it didnt have meat my boyfriend would eat it! It was awesome I and will be making it again!!

Great!This was so good!! However I did make some subs/additions...I used flour tortillas because it was all I had, and only used 8. Also I used a can of rotel in place of the plain tomatoes. Used a 10oz can of enchilada sauce instead of the larger one, and added chicken bc if it didnt have meat my boyfriend would eat it! It was awesome I and will be making it again!!

Great Mexican Veggie Dish I thought this was great! I'm a spicy Texan so I added a small can of roasted green chilies, a clove of garlic, and a tablespoon of chili powder, I also sauteed the zucchini a bit before adding the rest of the ingredients. I used green enchilada sauce from New Mexico that was awesome. I used a bit smaller pan and cut it into 8 servings. I served it with a salad and roasted corn on the cob. Repeating the corn on the side was great, becuase it's summertime and you can't have too much fresh corn. Pros: Easy and Delish Cons: None Really

Loved it! I thought this had such great flavor for something that is so low in fat and calories. I made it exactly as the recipe stated but added one chopped jalapeno and sprinkled some cilantro on top before serving. This will be a regular in our house!

Simple and delicious Added a half pound bag of salad shrimp for extra protein and used only 6 whole wheat tortilla wraps. otherwise followed the recipe exactly. You have to let the casserole sit for 10-15 minutes to let some of the water from the tomatoes absorb. Everyone loved this and couldn't believe how healthy and low calorie yet filling this is. Tastes even better the next day.

HOW many does this serve?????I haven't made this yet, but I find it difficult to believe that this is supposed to serve TEN people using ONE can of black beans and ONE can of diced tomatoes!!! No wonder several respondents mentioned finding it difficult to stick to the portion size...

HOW many does this serve????? I haven't made this yet, but I find it difficult to believe that this is supposed to serve TEN people using ONE can of black beans and ONE can of diced tomatoes!!! No wonder several respondents mentioned finding it difficult to stick to the portion size...

wonderful! As a San Diego native now living in Massachusetts, I make all our mexican food as I haven't found any good restaurants serving authentic mexican food. I added a diced jalapeno, one-half a red pepper and extra cumin. Added hot sauce at the table Pros: Low calorie, great taste Cons: None

Delicious! I made this exactly as the recipes states and it was wonderful! It was so good that it was hard to stick to the portion size...I wanted more! Pros: Easy to make

Delicious with a few changes! Very good, I live in Arizona and know how Mexican food should taste and this was delicious. I made a few changes that I think improved the flavor. Added three cloves of minced garlic and one jalapeno. Also added 1/2 tsp of coriander to the mix and a bit of salsa to the enchilada sauce. The biggest change was that I sprayed the corn tortillas with an oil spray and baked them in the oven until they were crisp that way they didn't completely turn to mush in the casserole. I really liked this and didn't miss the meat at all. But my husband who is a big time carnivore said the flavor was great but he wished I added some chicken or beef to it. Next time I will add a shredded chicken breast to make the hubby happy. Pros: fast, tasty Cons: carnivores might miss the meat.

Delicious with a few changes!Very good, I live in Arizona and know how Mexican food should taste and this was delicious. I made a few changes that I think improved the flavor. Added three cloves of minced garlic and one jalapeno. Also added 1/2 tsp of coriander to the mix and a bit of salsa to the enchilada sauce. The biggest change was that I sprayed the corn tortillas with an oil spray and baked them in the oven until they were crisp that way they didn't completely turn to mush in the casserole. I really liked this and didn't miss the meat at all. But my husband who is a big time carnivore said the flavor was great but he wished I added some chicken or beef to it. Next time I will add a shredded chicken breast to make the hubby happy.Pros: fast, tastyCons: carnivores might miss the meat.

Yummy with Chicken Too! So easy to make, happy with results. Love veggies, but had leftover chicken and no zucchini...so I replaced zucchini with 2 cups of cooked chicken and it was splendid!!! Next time will probably add green chiles too. Oh my gosh...I just realized I forgot to put the cumin in...and it was still fantastic! Will definitely make again! Pros: Easy, fast, yummy

Wonderful dish that can be made low sodium too. We loved this dish. We are on a low sodium diet so I was able to reduce the sodium even further and it had great taste. No one missed the salt. I made my own enchilada sauce since canned is generally high in sodium; cooked the black beans from dried beans; and reduced the salt to 1/4t in the recipe. I also used a 11X7 dish so the corn tortillas overlapped a little more. They were not soggy at all. I will make this again many times. Pros: quick and easy using canned goods if you prefer. Cons: not much

Wonderful dish that can be made low sodium too.We loved this dish. We are on a low sodium diet so I was able to reduce the sodium even further and it had great taste. No one missed the salt. I made my own enchilada sauce since canned is generally high in sodium; cooked the black beans from dried beans; and reduced the salt to 1/4t in the recipe. I also used a 11X7 dish so the corn tortillas overlapped a little more. They were not soggy at all. I will make this again many times.Pros: quick and easy using canned goods if you prefer.Cons: not much

Whoa! This was really good, I wasn't sure if we were going to like it since I'm not a huge veggie fan, but it was great. All I did different was add some mushrooms (I had some I needed to use) as well as kick up the heat with some chili powder. My corn tortillas just feel apart and practically melts into the rest of the meal, the other half didn't care, he loved it anyway! This will be making repeat appearances here!

Surprisingly goodI was a bit skeptical of zucchini in a mexican dish, but grated it adds more veggies in disguise. Modified by using chili powder& cayenne pepper in addition to cumin, and added fresh jalepenos to the dish, as I could only find "medium" enchilada sauce.Pros: Easy to make, quick, lots of veggiesCons: Modified to make spicier

Surprisingly good I was a bit skeptical of zucchini in a mexican dish, but grated it adds more veggies in disguise. Modified by using chili powder& cayenne pepper in addition to cumin, and added fresh jalepenos to the dish, as I could only find "medium" enchilada sauce. Pros: Easy to make, quick, lots of veggies Cons: Modified to make spicier

Loved it! Made this today and added leftover mashed sweet potatoes to the black bean/corn mixture. Delicious! Served with shredded lettuce and avacodo. This will become a staple for sure! Pros: Make ahead, quick, versatile

I adore this recipe so versitile. You can use hot enchildia if feeling spicey or add jalapeno. I do one half with chicken for are meat lovers and leave the other half Veg. Great eat it every three weeks or so! Yum

This is a great and easy casserole to make for almost any occation. My other half could not stop eating this. It is just the two of us and there were not many leftovers, so I thought I would have them from lunch the next day. No such luck, he had eaten the rest for breakfast. This recipe will be made as written many more times in this house.

Easy to make and delicious. I added jalapenos, cilantro and cayenne pepper, but otherwise followed the recipe. I froze half and hopefully it will reheat well.

Easy to make and delicious. I added jalapenos, cilantro and cayenne pepper, but otherwise followed the recipe. I froze half and hopefully it will reheat well.

I followed this recipe to the letter. I did make sure the veggies were drained and not juicy before baking. It came out perfect! I am not a fan of Mexican style food, but I adore this casserole.

I didn't add any meat and I think it needed that or a little zest. Was really good with cilantro and sour cream on top.

I didn't add any meat and I think it needed that or a little zest. Was really good with cilantro and sour cream on top.

We love this casserole. It is much requested by friends and family for potlucks. Green sauce is our favorite, but love red sauce too. We use the leftovers to fill omelettes. Sometimes I leave out the black beans and make a pot of fresh pintos w/jalapenos as a side dish. Good eats!

Outstanding! I used four fresh tomatoes, diced, rather than canned and diced yellow squash rather than grated zucchini. My enchilada sauce only came in a 14 oz can, so I used that (red sauce) and a small 8 oz can of salsa verde. Added 8 oz of baked, seasoned chicken tenders (diced). This will be a "go to" brunch recipe with scrambled eggs with chives, fresh fruit and a blueberry sweet bread. Yum!

Not only is this tasty, you can keep the staples on hand all the time and simply add fresh zucchini. It's a great "go to" for nights when I'm too tired or rushed to reinvent the wheel.

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.

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!!

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.

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.

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

Delicious. Followed recipe with the exception of doubling zucchini, adding 8 ounces of shredded chicken, and garlic. Did not have a problem with sogginess as I let casserole sit for 10 minutes before slicing. We are looking forward to the leftovers.

Delicious. Followed recipe with the exception of doubling zucchini, adding 8 ounces of shredded chicken, and garlic. Did not have a problem with sogginess as I let casserole sit for 10 minutes before slicing. We are looking forward to the leftovers.

I just made this,it is delicious! I halved the recipe (there are just the two of us....and it turned out great!

Ahh a nice quick veggie recipe. I would have liked a crisper bottom shell, even after squeezing out the zucchini. I wonder if baking the shells before hand would help? I think these ingredients would also be great in a taco salad shell :) The non-vegetarian boyfriend thought the best part was the beef I added for him, but was interested in the chicken idea as well.