Chilaquiles Casserole

Name: Chilaquiles Casserole
Total time: 45 min
Ingredients: 1 tablespoon canola oil; 1 medium onion, diced; 1 medium zucchini, grated; 1 19-ounce can black beans, rinsed; 1 14-ounce can diced tomatoes, drained; 1 1/2 cups corn, frozen (thawed) or fresh; 1 teaspoon ground cumin; ½ teaspoon salt; 12 corn tortillas, quartered; 1 19-ounce can mild red or green enchilada sauce; 1 ¼ cups shredded reduced-fat Cheddar cheese

Rating: 4.78 stars

176 Ratings
55 Reviews

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.

EatingWell Test Kitchen

Source: EatingWell Magazine, June/July 2006

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Recipe Summary

total:

45 mins

Servings:

Nutrition Profile:

Low-Calorie

High Fiber

Gluten-Free

Vegetarian

Low Added Sugars

Nutrition Info

Directions

Step 1

Preheat oven to 400 degrees F. Lightly coat a 9-by-13-inch baking pan with cooking spray.

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Step 2

Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
Step 3

Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
Step 4

Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.

Tips

Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 1 day.

Nutrition Facts

Serving Size: 1 piece

Per Serving:

238 calories; protein 8.9g; carbohydrates 29.6g; dietary fiber 5.5g; sugars 4.4g; fat 10.3g; saturated fat 4.5g; cholesterol 22.6mg; vitamin a iu 689.5IU; vitamin c 15.9mg; folate 38.7mcg; calcium 120.3mg; iron 1.6mg; magnesium 38.8mg; potassium 362.2mg; sodium 369.2mg; thiamin 0.1mg.

Exchanges:

2 starch, 1 vegetable, 1 lean meat, 1 fat

Reviews (55)

Read More Reviews

176 Ratings

5 star values: 148
4 star values: 22
3 star values: 3
2 star values: 1
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

tdono4@gmail.com

06/22/2017

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. Read More

EatingWell User

10/30/2011

I made this recipe for my family and it was a hit! There were absolutely no left overs and even the pickiest of eaters went for extra helpings. Next time I plan on using tortialla chips instead of corn shells. Read More

Angela

10/29/2011

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. Read More

jfkatz66@gmail.com

11/11/2012

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 Read More

EatingWell User

10/30/2011

My family loved it! My husband does not like casseroles but asked for seconds on this! I followed some of the others recommendations. I chopped the zucchini added green chiles used drained chopped tomatoes and roasted corn(TraderJoe's frozen). I also browned ground turkey with onions and a few cloves of garlic. Toasting the corn tortillas also gave it great texture. Sent this recipe to my friends. A keeper! Read More

EatingWell User

10/31/2011

I've made this several times my husband loves it! I add browned ground turkey with taco seasoning and make this our meal! I've grated the zucchini but have found that I prefer it sliced in half circles adds a little more texture. Leawood KS Read More

EatingWell User

03/06/2012

Definitely do again! Great dish just add a salad and you have a meal. I added garlic with the onions and mixed a can of green chilies in with the enchilada sauce cause my hubby likes things VERY tasty. A great dish to make in advance and maybe even take to a pot luck meal. You could also add some cooked chicken or turkey or the soy recipe-ready crumbles if you want more protein. Pros: Can do before hand usually have most ingredients on hand tastes great Cons: can't think of any! Read More

EatingWell User

10/30/2011

Love this recipe. So easy and delicious -- hard to believe it's so healthy. I cut the enchilada sauce in half and added tomato sauce in place of the other half to cut back on spiciness (for my young kids). Also used canned sweet corn. Just perfect! Read More

EatingWell User

04/15/2014

Don't know a Chiliquilly from a tortilla but great Never heard of this type of food until now. Thought I would give it a whirl. Made the baisic recipe but added ground sirlon for the meat. We don't like beans so left them out. Used the frozen corn and lima bean mix to be authentic. I used Velveta Cheese everyone loves it. We tried the sauces and used the red and had the green on the side. I made some nice Angel Hair pasta for the side dish which was very good with the sauces and velveta. As a California native it tasted very authentic to us. We also had a very nice Anti-Pasto with it rather than a salad. We all loved it. Pros: Fast to put together. Healthy and guests loved it Cons: Hard to find the tortilas Read More

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