Loved it!!! So easy and deee-lish!!!! 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.
162 Reviews for Chilaquiles Casserole
Very, very good! I didnt have foil so I covered the top layer with more tortilla pieces. The top pieces got crunchy but didnt burn, so it ended up being delicious! I doubled the zucchinis and added ground turkey to the mix. Fairly easy, and made a ton of food. It has so many veggies, but doesn't have that plain veggie taste (great if you have little picky eaters) I'd recommend to anyone!
This was delicious. I'm definately going to make it again.
I adore this recipe so versitile. You can use hot enchildia if feeling spicey or add jalapeno. I do one half with chicken for are meat lovers and leave the other half Veg. Great eat it every three weeks or so! Yum
I am a chef at a private Montessori school. I use this recipe for the lunch program. The students and faculty love it. I did tweek the recipe a bit. I add refried black beans along with the whole black beans, makes it a little thicker. Also added cumin and salsa to the mix. I did not use enchillada sauce between each layer, only on top.