We added green peppers, which we sauteed along with the onions, and we used fresh corn cut from the cob. The added peppers added interest and the fresh corn popped in our mouths. We made the enchilada sauce with cocoa, which even with extra chili pepper, was bland, so we added some adobo sauce that we got in the Latino section of our supermarket and was laying about in the freezer, left over from another recipe. The added adobo sauce, with its peppers, really added interest to the enchlada sauce. With these additions, the Chilaquiles casserole was really good.