Chilaquiles(Mexican Lasagna)
A flavorful Mexican-inspired layered casserole with vegetables, beans, and melted cheese, perfect for a comforting family meal or casual gathering with bold flavors and hearty texture.
Ingredients
- 1 cup chopped onions ⓘ
- 2 cloves garlic, minced ⓘ
- 1 teaspoon olive oil ⓘ
- 2 cups shredded carrots ⓘ
- 1 can (16 oz) red kidney beans, rinsed and drained ⓘ
- 1 tomato, chopped ⓘ
- 1/2 cup low sodium tomato sauce ⓘ
- 2 tablespoons chopped canned green chilies ⓘ
- 1/2 teaspoon chili powder ⓘ
- 3 flour tortillas ⓘ
- 1 cup shredded low-fat Cheddar cheese ⓘ
Instructions
- In a large skillet, sauté the onions and garlic in olive oil until tender, about 2 to 3 minutes, stirring frequently.
- Add the shredded carrots and cook for an additional 2 minutes.
- Stir in the rinsed and drained kidney beans, chopped tomato, tomato sauce, chopped green chilies, and chili powder.
- Bring the mixture to a boil.
- Reduce heat and simmer until the mixture thickens slightly, about 5 minutes.
- Coat an 8-inch casserole dish with nonstick spray.
- Place one flour tortilla on the bottom of the casserole.
- Top with a third of the vegetable mixture and a portion of shredded Cheddar cheese.
- Repeat layering twice more, ending with the cheese on top.
- Bake at 400°F (200°C) until hot and the cheese melts, about 15 to 20 minutes.
- Let stand for 5 minutes before cutting and serving.
Tips & Substitutions
For a spicier kick, add more chili powder or diced jalapeños. You can substitute the kidney beans with black beans or pinto beans for a different flavor. If you prefer a creamier texture, consider adding a layer of sour cream or Greek yogurt between the tortillas and the vegetable mixture. This dish is versatile, so feel free to experiment with other vegetables like zucchini or bell peppers.
Serving Suggestions
Serve the chilaquiles hot, garnished with fresh cilantro and a dollop of sour cream or avocado slices. This dish pairs beautifully with Mexican Salsa Salad for a refreshing side. For a complete meal, consider adding a side of Zesty Nachos for extra crunch and flavor. Enjoy with a cold beverage like horchata or a light Mexican beer.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish and cover with a damp paper towel to retain moisture, heating in 30-second intervals until warmed through. Alternatively, reheat in a preheated oven at 350°F (175°C) for about 15 minutes to maintain crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Chilaquiles(Mexican Lasagna) contains roughly 1298 calories, with 32g protein, 50g carbohydrates, and 112g fat. It is an excellent source of vitamin A (179% of the Daily Value), calcium (66% of the Daily Value), and protein (64% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1525mg per serving (66% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the vegetable mixture and assemble the layers in advance. Cover the assembled casserole with plastic wrap and refrigerate for up to 24 hours. When ready to bake, remove the wrap and follow the baking instructions. This will save you time on busy days.
What can I substitute for flour tortillas?
If you're looking for a gluten-free option, you can use corn tortillas instead. Just be aware that they may require a bit more layering to hold up. Alternatively, whole wheat tortillas can be used for a healthier twist. Adjust cooking time slightly if using different tortilla types.
How can I make this dish vegan?
To make this dish vegan, simply omit the cheese or use a dairy-free cheese alternative. Ensure that the tortillas are also vegan-friendly. You can boost the flavor with additional spices or nutritional yeast for a cheesy taste without the dairy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).