We loved this dish. We are on a low sodium diet so I was able to reduce the sodium even further and it had great taste. No one missed the salt. I made my own enchilada sauce since canned is generally high in sodium; cooked the black beans from dried beans; and reduced the salt to 1/4t in the recipe. I also used a 11X7 dish so the corn tortillas overlapped a little more. They were not soggy at all. I will make this again many times.
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
This was really good, I wasn't sure if we were going to like it since I'm not a huge veggie fan, but it was great. All I did different was add some mushrooms (I had some I needed to use) as well as kick up the heat with some chili powder. My corn tortillas just feel apart and practically melts into the rest of the meal, the other half didn't care, he loved it anyway!
This will be making repeat appearances here!
I was a bit skeptical of zucchini in a mexican dish, but grated it adds more veggies in disguise. Modified by using chili powder& cayenne pepper in addition to cumin, and added fresh jalepenos to the dish, as I could only find "medium" enchilada sauce.
Made this today and added leftover mashed sweet potatoes to the black bean/corn mixture. Delicious! Served with shredded lettuce and avacodo. This will become a staple for sure!
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 common in "Mexican" recipes and prepared food? Where are the good old pinto beans they always used in southwestern Mexican food and the real refried beans deliciously made with fat, not vegetable oil? Is the Caribbean or the Mexican Caribbean coast style the supposedly "authentic" Mexican food now? I've been making a wonderful casserole for years without beans at all. Just layers of soft corn tortillas, with cheese(s), chopped fresh white onions and split black olives between the tortillas, with red or green (tomatillo) sauce on top (with a few chopped tomatoes and maybe some cilantro). What's wrong with that? Is it too simple and authentic? I won't even mention the real tamales from LA and the heavenly light chile rellenos stuffed with cheese instead of ... beef. Beef in a chile relleno Ugh! And where are albondigas meatball soup or chicken tortilla soup? Too bad most of you will never taste authentic Mexican food.