Not only is this tasty, you can keep the staples on hand all the time and simply add fresh zucchini. It's a great "go to" for nights when I'm too tired or rushed to reinvent the wheel.
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
I made this recipe and thought that it was very easy to make and was very tasty. The next time I make it, I intend to use bite-sized chunks of grilled chicken and extra sauce.
My boyfriend and I thought this was delicious!!! He even asked me, "is this a healthy choice?" I added shredded chicken and used fat free cheddar cheese.
Absolutely delicious! Everything came together so beautifully. It keeps really well and tastes even better the second day. My husband raved about it and he is a hard-core carnivore.
Will definitely make again.
It's a tasty dish. I added cooked turkey, diced jalapeno for extra heat, baked the corn tortillas (which gave the dish more "body", and instead of grating the zuchinni, I diced it. Will definitely make again.