We added green peppers, which we sauteed along with the onions, and we used fresh corn cut from the cob. The added peppers added interest and the fresh corn popped in our mouths. We made the enchilada sauce with cocoa, which even with extra chili pepper, was bland, so we added some adobo sauce that we got in the Latino section of our supermarket and was laying about in the freezer, left over from another recipe. The added adobo sauce, with its peppers, really added interest to the enchlada sauce. With these additions, the Chilaquiles casserole was really good.
From EatingWell: 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.
163 Reviews for Chilaquiles Casserole
Super easy to make, really yummy and relatively cheap. Makes 10 servings too! Definitely a 5 star meal, definitely making this again.
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.
modifications: added ground turkey to the mix, ro tel instead of tomatos, used green enchilada sauce and used some ground cayenne and paprika to spice it up!! It was delicious!
This was very tasty and easy to adjust the heat to the intensity you prefer. There are never any leftovers