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Chilaquiles Casserole

June/July 2006

Your rating: None Average: 4 (1200 votes)

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.



READER'S COMMENT:
"I live in New York City where the "Mexican" food is abysmal, because there is too much Caribbean influence here. I am originally from Southern California and I miss what I consider to be the good Mexican stuff. But why are black beans so...
Chilaquiles Casserole

163 Reviews for Chilaquiles Casserole

09/23/2009
Anonymous

Really good! Mine wasn't runny at all. I made sure to drain the canned goods very well and I used the Lawrys enchilada sauce packet with 1 can tomato paste and 19 oz. of water instead of canned sauce. My kids suprisingly loved it! They said it's a keeper!

Tammy, Sunny southern, CA

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09/23/2009
Anonymous

I tried this and it was a huge hit. It doesn't look great but wow it tastes awsome. I recommend the Trader Joes enchilada sauce

Melinda , Vallejo, CA

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09/23/2009
Anonymous
Wow, we loved it! Sharon ,

Wow, we loved it!

Sharon , Little Rock, AR

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09/23/2009
Anonymous

Loved the recipe-it was easy. I used green mild enchilada sauce and a little less than called for. Can't wait for left-overs

, Waterford, CA

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09/23/2009
Anonymous

This is also a great crock-pot meal! You can cook it on low for about 4 hours. It is also yummy with chicken.

Anonymous, Upton, KY

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