Definitely a keeper. Easy, quick, and made with pantry staples (at least in our house). I used canned diced tomatoes w/ jalepenos, black beans, corn (all drained), and whatever leftover taco shells (broken) and tortilla shells I had. We didn't have shredded cheese on hand, so we had to improvise with sliced cheese which totally blew any healthy thing we had going, but did make it extra creamy WHICH RULED! It was good served that night and as leftovers the following day. It's not pretty, but it's good :).
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
Another good use for zucchini! Seemed a little bland so I melded with another recipe. Rather than canned enchilada sauce, I used fresh tomatoes after I had toasted 1 tablespoon+ hot chili powder and some ground cumin with cooked onion. A little red wine also lends a nice touch.
I followed this recipe to the letter. I did make sure the veggies were drained and not juicy before baking.
It came out perfect! I am not a fan of Mexican style food, but I adore this casserole.
my whole family loves it. i didn't change a single ingredient. its in my favorites!!!