My family loved this, especially my teenage daughter that will not eat meat. I used a low fat mexican cheese blend and green enchilada sauce. It was delicious!
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.
163 Reviews for Chilaquiles Casserole
A easy and quick meal on the table in 30 mins.
I was a little skeptical of how this would turn out when I was filling my casserole dish, but I was pleasantly suprised. I did modify by omitting the corn and used a can of fire-roasted tomatoes rather than plain, but otherwise stuck to the recipe. It was great!! I love this because it's easy to keep all the ingredients on hand so this may become a staple for us.
Very delicious and good for you!! I added shredded chicken, and layered it on top of the veggie mix. I also did 2 cans of tomatoes. My husband, brother, mom, and friends LOVED it! It made a full 9x13 pan. It was almost overflowing. I have none left after tonight! I will definitely make this again in the near future.
My honey LOVED this. He said he's looking forward to leftovers tomorrow. He was quite surprised when I told him it had zucchini, and he didn't even notice the corn. I reduced the corn by half (because he doesn't like corn), and used more zucchine. I didn't have black beans, so I used a can of black bean soup (Progresso). I didn't have canned diced tomatoes, so I used a jar of mild chunky salsa (Pace), draining off most of the liquid. I added a tsp of dried cilantro, and chopped up pepper jack cheese slices. I will save this in my favorites recipe folder, I will make this again. I calculated svg to be under 250 calories.