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.
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
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!!!
I didn't add any meat and I think it needed that or a little zest. Was really good with cilantro and sour cream on top.
We loved it. I used corn tortilla chips instead of tortillas,diced the zuchini,and used bottled salsa verdi sauce insteand of the canned enchilada sauce. will make again.
Connect With Us
Poll of the week
- Skillet Gnocchi with Chard & White Beans (189 comments)
- Chilaquiles Casserole (103 comments)
- Hamburger Buddy (100 comments)
- Bev's Chocolate Chip Cookies (87 comments)
- Balsamic & Parmesan Roasted Cauliflower (74 comments)
- Easy Salmon Cakes (73 comments)
- Broccoli-Cheese Chowder (72 comments)
- Mini Mushroom-&-Sausage Quiches (63 comments)
- Sauteed Chicken Breasts with Creamy Chive Sauce (58 comments)
- Beef & Bean Chile Verde (52 comments)