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!
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 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!
A easy and quick meal on the table in 30 mins.
I was a little skeptical of how this would turn out when I was filling my casserole dish, but I was pleasantly suprised. I did modify by omitting the corn and used a can of fire-roasted tomatoes rather than plain, but otherwise stuck to the recipe. It was great!! I love this because it's easy to keep all the ingredients on hand so this may become a staple for us.
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