I didn't have any zucchini in the house, so I shredded about 3 cups of fresh spinach leaves and layered it in - amazing! I could make this again and just use the bean mixture for a taco filling- skip the bake time! Fast, easy, tasty (I added some ground chili pepper for a little more zip).
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
This is a great and easy casserole to make for almost any occation. My other half could not stop eating this. It is just the two of us and there were not many leftovers, so I thought I would have them from lunch the next day. No such luck, he had eaten the rest for breakfast. This recipe will be made as written many more times in this house.
I love this recipe. I don"t bother to grate the zucchini, just dice it up small. I don't think meat eaters will even notice the lack of meat.
Easy to make and delicious. I added jalapenos, cilantro and cayenne pepper, but otherwise followed the recipe. I froze half and hopefully it will reheat well.
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 :).