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.
super, super tasty. a regular at our house. we occasionally add green peppers as well. it is soggy if you immediately serve it, but we've found that if you let it sit (and cool somewhat) for 10-15 minutes, that's not a problem any more. yum, yum, yum!
Anonymous, redwood city, ca
chopped the zucchini instead of grating it and used less enchilada sauce than recipe called for. loved it. not at all mushy.
Anonymous, park city, UT
Man, that was soggy. Good flavor, but I'd suggest adding a coupld handlfuls of crushed tortilla chips in the layers (under the enchelada sauce) to firm it up, then a layer on top after cooking to add the crunchy texture.
Anonymous
I agree with the other comments. My whole family loved this (even the picky ones) and didn't even miss the meat! I did add 1/2 teaspoon corriander and 1/8 teaspoon ancho chile powder with the cumin for just a little extra kick. Will definitely make it again!
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.
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