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.
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.
160 Reviews for Chilaquiles Casserole
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.
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
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
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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