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Chilaquiles Casserole

June/July 2006

Your rating: None Average: 4 (1162 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

10/08/2010
Anonymous

I didn't have any zucchini in the house, so I shredded about 3 cups of fresh spinach leaves and layered it in - amazing! I could make this again and just use the bean mixture for a taco filling- skip the bake time! Fast, easy, tasty (I added some ground chili pepper for a little more zip).

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09/10/2010

This is a great and easy casserole to make for almost any occation. My other half could not stop eating this. It is just the two of us and there were not many leftovers, so I thought I would have them from lunch the next day. No such luck, he had eaten the rest for breakfast. This recipe will be made as written many more times in this house.

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09/07/2010
Anonymous

I love this recipe. I don"t bother to grate the zucchini, just dice it up small. I don't think meat eaters will even notice the lack of meat.

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09/05/2010

Easy to make and delicious. I added jalapenos, cilantro and cayenne pepper, but otherwise followed the recipe. I froze half and hopefully it will reheat well.

Comments (1)

103 comments

 
theforneyhouse wrote 3 years 6 weeks ago

Quick question--did it reheat well? I am always on the hunt for dishes that I can freeze. Thanks in advance.

08/21/2010

Definitely a keeper. Easy, quick, and made with pantry staples (at least in our house). I used canned diced tomatoes w/ jalepenos, black beans, corn (all drained), and whatever leftover taco shells (broken) and tortilla shells I had. We didn't have shredded cheese on hand, so we had to improvise with sliced cheese which totally blew any healthy thing we had going, but did make it extra creamy WHICH RULED! It was good served that night and as leftovers the following day. It's not pretty, but it's good :).

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