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Chilaquiles Casserole

June/July 2006

Your rating: None Average: 4 (1163 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

05/18/2010
Anonymous

I really loved this meal! I wound up using a combination of green and red enchilada sauce because of what I had in the pantry, I added another zucchini (small dice instead of shredded), and I substituted golden hominy for corn. It was filling and delicious - I keep thinking about how much I enjoyed it since I got my favorite Tex-mex flavors without all the guilty calories that come from so many other dishes.

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05/12/2010
Anonymous

Love it...made a few adjustments because not all ingredients on hand..no zucchini. Used fresh corn, no frozen, no cumin..used crushed coriander seeds, mexican oregano, and a touch of smoked paprika for depth. Instead of salt used soy sauce and balsamic vinegar(sparingly!). Added cremini mushrooms and red bell pepper, fresh tomatoes instead of canned. Also garlic, chopped cilantro and a jalapeno for kick. Went light on cheese too. Tore the tortillas for a more rustic feel. Great filling dinner for a meatless night.

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05/09/2010
Anonymous

My family loved it! My husband does not like casseroles, but asked for seconds on this! I followed some of the others recommendations. I chopped the zucchini, added green chiles, used drained chopped tomatoes and roasted corn(TraderJoe's frozen). I also browned ground turkey with onions and a few cloves of garlic. Toasting the corn tortillas also gave it great texture. Sent this recipe to my friends. A keeper!

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05/04/2010
Anonymous

Found the recipe last week and made it Sunday. It is wonderful. The only thing I had to do was add a little more salt & pepper. It was so easy. It was Cinco de Mayo early for me.

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05/04/2010
Anonymous

You have to really like the taste of enchilada sauce to make this casserole work.

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