I made this exactly as the recipes states and it was wonderful! It was so good that it was hard to stick to the portion size...I wanted more!
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.
162 Reviews for Chilaquiles Casserole
A delicious tasting casserole enjoyed by the family butan agree with anonymous" I Live in New York City" and being from Southern California bypassing the all time favorite pinto and refried beans is unheard of, all of a sudden it's black beans in many of these Mexican recipes ? We omitted the black beans,chicken or beef makes for an excellent addition for this delicious meal ...
Very good, I live in Arizona and know how Mexican food should taste and this was delicious. I made a few changes that I think improved the flavor. Added three cloves of minced garlic and one jalapeno. Also added 1/2 tsp of coriander to the mix and a bit of salsa to the enchilada sauce. The biggest change was that I sprayed the corn tortillas with an oil spray and baked them in the oven until they were crisp that way they didn't completely turn to mush in the casserole. I really liked this and didn't miss the meat at all. But my husband who is a big time carnivore said the flavor was great but he wished I added some chicken or beef to it. Next time I will add a shredded chicken breast to make the hubby happy.
So easy to make, happy with results. Love veggies, but had leftover chicken and no zucchini...so I replaced zucchini with 2 cups of cooked chicken and it was splendid!!! Next time will probably add green chiles too. Oh my gosh...I just realized I forgot to put the cumin in...and it was still fantastic! Will definitely make again!
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.