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Chilaquiles Casserole

June/July 2006

Your rating: None Average: 4 (1154 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

08/15/2010
Anonymous

my whole family loves it. i didn't change a single ingredient. its in my favorites!!!

Comments
08/11/2010

I didn't add any meat and I think it needed that or a little zest. Was really good with cilantro and sour cream on top.

Comments
08/04/2010
Anonymous

We loved it. I used corn tortilla chips instead of tortillas,diced the zuchini,and used bottled salsa verdi sauce insteand of the canned enchilada sauce. will make again.

Comments
07/29/2010

We love this casserole. It is much requested by friends and family for potlucks. Green sauce is our favorite, but love red sauce too. We use the leftovers to fill omelettes. Sometimes I leave out the black beans and make a pot of fresh pintos w/jalapenos as a side dish. Good eats!

Comments
07/21/2010

Outstanding! I used four fresh tomatoes, diced, rather than canned and diced yellow squash rather than grated zucchini. My enchilada sauce only came in a 14 oz can, so I used that (red sauce) and a small 8 oz can of salsa verde. Added 8 oz of baked, seasoned chicken tenders (diced). This will be a "go to" brunch recipe with scrambled eggs with chives, fresh fruit and a blueberry sweet bread. Yum!

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