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Chilaquiles Casserole

June/July 2006

Your rating: None Average: 4 (1153 votes)

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.



READER'S COMMENT:
"I live in New York City where the "Mexican" food is abysmal, because there is too much Caribbean influence here. I am originally from Southern California and I miss what I consider to be the good Mexican stuff. But why are black beans so...
Chilaquiles Casserole Recipe

160 Reviews for Chilaquiles Casserole

09/14/2009

We make Chilaquiles casserole. Whenever my husband craves chilaquiles, he requests this dish. I usually make half of it with ground turkey and the other half vegetarian for me. I like this recipe because it is also easy. I often make it ahead of time when I know I am going to be having a late night.

Comments
09/01/2009
Anonymous

I've made this several times, my husband loves it! I add browned, ground turkey with taco seasoning and make this our meal! I've grated the zucchini but have found that I prefer it sliced in half circles, adds a little more texture.

Leawood, KS

Comments
09/01/2009
Anonymous

We LOVE this. I'm making it today for the third time. It's great as a leftover too. Great for a crowd, and even as a side dish.

—Anonymous, Meredith, NH

Comments
09/01/2009
Anonymous

Whole family loved it! I thought the kids wouldn't eat it because it doesn't look very appetizing, but the taste was great and everyone enjoyed it. I used kidney beans instead of black beans because that's what I had on hand.

—Lori, CT

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