Super easy to make, really yummy and relatively cheap. Makes 10 servings too! Definitely a 5 star meal, definitely making this again.
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.
162 Reviews for Chilaquiles Casserole
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
My family loved this, especially my teenage daughter that will not eat meat. I used a low fat mexican cheese blend and green enchilada sauce. It was delicious!
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