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Chilaquiles Casserole

June/July 2006

Your rating: None Average: 4 (1143 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 Recipe

160 Reviews for Chilaquiles Casserole

10/06/2009
Anonymous

This was good, not great. I used black beans with jalapenos and about one and a half times what was called for. I also doubled the zucchini. If I make it again, I'll add more cumin. I question the need to cook this at all before putting it into the oven, since the sauce and the liquid from the veggies will soften the onion in the heat.

Comments
09/23/2009
Anonymous

It was awesome, my family loved it and didn't even notice it was vegetarian until i said something. I added a layer of refried bean to add a little more substance and chopped the veggies. I also only used half the amount of sauce it recommended and it was plenty any more and it would have been mushy.

Aisa, Ca

Comments
09/23/2009
Anonymous

Since chilaquiles typically has eggs, I decided to make this for a brunch. I portioned it out and put a poached egg on top of each serving, with a dollop each of mashed avocado and sour cream on the side. It was a great hit.

Jordan, Long Beach, CA

Comments
09/23/2009
Anonymous

This recipe was very good and very easy. Ours turned out really good and was NOT mushy at all. I used Fire Roasted tomatoes and it gave a nice flavor as well. We look forward to making this again and leftovers were just as good if not better!

Debbie, Ft. Collins, CO

Comments
09/23/2009
Anonymous

Delicious. I used diced zucchini instead of grated as another reviewer suggested, and fresh corn, and I substituted EW's Three Sisters Black Mole for the enchilada sauce (solely to use it up); it worked nicely. Some sliced fresh green onion would be good.

Donna, atlanta, ga

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