Chilaquiles Casserole

159 Reviews
From: EatingWell Magazine June/July 2006

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.

Ingredients 1 serving

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  • 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
  • 1/2 teaspoon salt
  • 12 corn tortillas, quartered
  • 1 19-ounce can mild red or green enchilada sauce
  • 1 1/4 cups shredded reduced-fat Cheddar cheese

Preparation

  • Active

  • Ready In

  1. Preheat oven to 400 °F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
  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.
  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.
  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.
  • Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 1 day.

Nutrition information

  • Serving size: 1 piece
  • Per serving: 238 calories; 10 g fat(5 g sat); 6 g fiber; 30 g carbohydrates; 9 g protein; 39 mcg folate; 23 mg cholesterol; 4 g sugars; 0 g added sugars; 690 IU vitamin A; 16 mg vitamin C; 120 mg calcium; 2 mg iron; 369 mg sodium; 362 mg potassium
  • Nutrition Bonus: Vitamin C (23% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1 vegetable, 1 lean meat, 1 fat

Reviews 159

July 05, 2016
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By: EatingWell User
Made mine VEGAN! I make this often when I'm craving a warm, hearty casserole. I make mine vegan by switching the cheese to Daiya vegan cheese and I don't use that much. Instead of enchilada sauce, I use 1 8oz can of tomato sauce plus 1 8oz can of El Pato salsa. So good. Pros: Quick and easy Cons: none
July 18, 2014
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By: EatingWell User
Have made this several times and it is always delicious and filling. I don't use onion, so I add an extra can of black beans and I sometimes add some chili powder. Otherwise I make exactly as the recipe states. Pros: NULL Cons: NULL
April 15, 2014
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By: EatingWell User
An easy full meal We left out the zucchini squash it is too watery and tasteless. Rather than the canned tomatoes we used about 8 chopped roma tomatoes and we used leeks rather than onions. We used Lentils and left out the beans. I only had Swiss Cheese so it was used and tasted great. We used the whole wheat tortillas and crumbled Frito's on top of the cheese topping. Easy. We added Tuna for the protein and they were really good. just like the ones you get in Mexico City. We also used a lot of parsley on the top for great color. Served with alot of quac. Pros: EASY Cons: Non
April 15, 2014
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By: EatingWell User
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
September 02, 2013
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By: EatingWell User
19 0z Enchilada Sauce too much! I've made this many times, but I never used 19oz can of enchilada sauce because it wasn't available. I had that size this time, and it was a huge mistake! The casserole was much too soupy. The smaller sized can of sauce seems sufficient. It is a great casserole! Delicious for breakfast with an egg on top. I think adding cilantro would be nice! Pros: Easy Cons: As written, too soupy
August 25, 2013
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By: EatingWell User
Family favorite My family loves this recipe. I've made it for family dinners and for large parties several times and it's always been a big hit. It's easy to make, can be assembled the day before, and it's delicious. I've even tried omitting the cheese for a vegan version, and it was just as good. Pros: Easy, can be made ahead Cons: NULL
July 31, 2013
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By: EatingWell User
Family favorite This is a go to recipe in our house - we love it! I have made it exactly as described and it is good, but my favorite thing about this recipe is that it is perfect for cleaning out the fridge - pretty much anything can go in here and it will taste great. Case in point, tonight I had some mushrooms and spinach I needed to cook, so I threw them in with all the usual suspects and it was lovely. It is basically impossible to screw this one up. Pros: Easy, versatile, good reheated Cons: NULL
April 17, 2013
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By: EatingWell User
Delicious, but change the name This dish was really quite tasty, but there's nothing chilaquiles about it. I will definitely make it again. The flavors were delicious and the textures were spot on. Pros: Great texture, great flavor, easy easy easy Cons: NULL
April 09, 2013
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By: EatingWell User
Not at all authentic This is one of the worst chilaquilas recipes I have seen. Canned red endchilada sauce is horrible and not authentic. Salsa (sauce) is a form of pico de gallo not enchilada gravy. The canned green is o.k. salsa verde but you can easily make this at home and it freezes well. BTW, green salsa is often hotter than red not milder as stated. It is only milder in some cases because of the use of added tomatillos. Tomatillos are not tomatoes but are of the tomato family. But, the red gravy that one is so used to having in good Mexican restaurants has no tomatoes in it and does not have a lot of spices or herbs. When you use canned, all you can taste is the tomatoes and a little chile. When you make your own enchilada gravy it allows the subtle flavors of the other ingredients to come through. Non Mexicans are so used to this canned junk that they think it is authentic. It was developed for non Mexican tastes. People add tomatoes because they think that is what makes the enchilada gravy red. It isn't. It is the chile. Hot chiles and hot sauce are used in certain places so that you cannot determine the real flavor or lack of flavor in food that is served. Hot chile kills the tastebuds and they can serve you whatever they like even if it is old. Make your own gravies and salsas. Just don't use tomato products. Yuck! Pros: NULL Cons: inauthentic, one note flavor,