This is very easy and very delicious. I added jalapeno, green pepper, garlic, chopped the zucchini, and used spicy red enchilada sauce. There was no sogginess - I made sure to cook the vegetables down and used a slotted spoon to transfer the veggies from the pan and into the casserole dish. I will probably try adding shredded chicken next time. This was YUM!
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
I just made this,it is delicious! I halved the recipe (there are just the two of us....and it turned out great!
I made this recipe for my family and it was a hit! There were absolutely no left overs and even the pickiest of eaters went for extra helpings. Next time I plan on using tortialla chips instead of corn shells.
I love this recipe! I have made it with adding some shredded chicken, too.
Sorry, Jordan, of Long Beach, but chilaquiles DO NOT have eggs! chilaquiles typically are fried corn tortillas with a tomate and chili sauce sprinkled with Chihuahua or fresh cheese (you can substitute with Monterey Jack)..... if want it more fancy, add shredded cooked chicken. that is in all Mexico, I know, I was born and have lived 57 years here. Also, we usually fry tortillas first, then the sauce, then drop the tortillas chips back again, stir to cover them with sauce, sprinkle cheese and cook one or two minutes, to heat through.
if you fry eggs over a fried whole tortillas and sauce on top, then you have ranchero eggs... huevos rancheros....
we don't even add the beans in chilaquiles...... but then again, it is the cook's liking to add whatever they choose.