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Chilaquiles Casserole

June/July 2006

Your rating: None Average: 4 (1157 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

06/22/2010
Anonymous

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.

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06/15/2010
Anonymous

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.

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06/10/2010
Anonymous

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.

Comments
05/31/2010
Anonymous

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.

Comments
05/19/2010
Anonymous

I made this dish tonight and found the flavor very enjoyable. However, my corn tortillas had the texture of mashed potatoes when it was done. How could I avoid this? Would whole wheat tortillas be better? I would like to make this again, but a better texture on the tortillas would ensure that it would become a staple in my home.

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