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Chilaquiles Casserole

June/July 2006

Your rating: None Average: 4 (1157 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

162 Reviews for Chilaquiles Casserole

09/23/2009
Anonymous

We thought this casserole looked pretty unappealing when served up, but the taste was excellent, and it only got better when refridgerated or frozen for leftovers. The only change I made was to use homemade enchilada sauce for a fresher, spicier zing. I will definitely make this recipe again. Individually frozen portions go straight from the freezer to the mirowave for a very easy lunch.

Anonymous, Augusta, ME

Comments
09/23/2009
Anonymous

My husband who doesn't like vegetarian dishes even loved this. We were very surprised with how much flavor this dish has. The first time we made it mild, next time we will make it a little hotter.

Anonymous, Cottge Grove, MN

Comments
09/23/2009
Anonymous

This was so easy and yummy!! We actually browned up some hamburger and added it to it for some meat. We let is sit for about 10 mins and it was perfect!! It makes a large pan but the leftovers were also great!! Its easy to add extra ingredients to this like extra beans, meats, or whatever you would like!! Also great served with sour cream on top!!

Anonymous, Rochester, MN

Comments
09/23/2009
Anonymous

super, super tasty. a regular at our house. we occasionally add green peppers as well. it is soggy if you immediately serve it, but we've found that if you let it sit (and cool somewhat) for 10-15 minutes, that's not a problem any more. yum, yum, yum!

Anonymous, redwood city, ca

Comments
09/23/2009
Anonymous

chopped the zucchini instead of grating it and used less enchilada sauce than recipe called for. loved it. not at all mushy.

Anonymous, park city, UT

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