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.
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.
160 Reviews for Chilaquiles Casserole
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.
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!
This is one of my go to recipes, though I've noticed the enchilada sauce can make a HUGE difference as some turn out much soupier than others. I shared this recipe with a vegetarian coworker, and she loves it too. I add cilantro because I love it, and usually try to kick up the heat a little. It's easy to adjust with veggies I have on hand, but for me the zucchini is the best, and you can't leave out the corn! Sometimes I add extra cheese when I'm not too concerned with my calorie count!
Love this casserole. Easy to put together!! Never have grated zucchini--just cut in chunks. Have always used red sauce. Would like to experiment with green sauce or combo of both. Always turns out terrific. Even with no meat, very filling & satisfying. Have subbed mushrooms for corn in past & that was delish!!
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