Chilaquiles Casserole

4.2 of 5 (5)
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 109.3
  • Total Fat: 5.6 g
  • Cholesterol: 11.9 mg
  • Sodium: 270.8 mg
  • Total Carbs: 10.9 g
  • Dietary Fiber: 2.3 g
  • Protein: 5.1 g

View full nutritional breakdown of Chilaquiles Casserole calories by ingredient

Number of Servings: 10


    1 tablespoon olive oil
    1 medium onion
    1 medium zucchini,grated
    1( 19 0z) can black beans, rinsed
    1 (14.5 oz) canned 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 chili enchiladas sauce
    1 1/4 cups shredded reduced-fat Cheddar cheese


1. Preheat oven to 400 degrees F.Lightly coat a 9-by-13-inch baking dish 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 tortillas pieces in the baking dish.Top with about half the vegetable mixture,about half the enchiladas sauce and half the cheese. Repeat with one more layer of tortillas,vegetable,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.

Yield 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user TRUCKINGMAMA.

Member Ratings For This Recipe

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    I have made this twice now and love it. This is a good way to get my meat eating husband to eat his veggies without turning up his nose.
    Thanks for posting this recipe...
    - 11/2/10

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    Very Good
    Made this last night. I really enjoyed it. Next time I may put in more zucchini. - 3/22/10

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    Very Good
    This was great! I added 1/2 package of Morning Star soy crumbles and a 4oz can of mild green chilies. Also used a tablespoon of cumin and didn't drain the tomatoes since I added the crumbles. FYI - I looked at the Eating Well recipe and they have it as 243 calories and 10g fat per serving. - 2/10/10

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    0 of 1 people found this review helpful
    This recipe is the same as the one in the June/July 2006 issue of Eating Well magazine
    - 2/5/10

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    Very Good
    HOLY MOLE'. That's good. - 7/7/09