You have to really like the taste of enchilada sauce to make this casserole work.
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've made this 3 times in the last two months. The last time I made it - it disappeared. No leftovers! I also diced the zucchini (per above suggestion) and when sauteeing the veggies, undercooked them a bit, so when they finished cooking in the oven everything still had texture. I have been using a green sauce and fresh tortillas from our local Farmer's Market then topping with Mexican cojita cheese for a more authentic flavor. Fantastic recipe!
LOVE IT! Totally satisfied my craving for Mexican food. We split it into 8 servings instead of 10 and added a side salad of mixed greens. May try fewer tortillas next time. Could even add some shredded cooked chicken to boost the protein. I only had a 15 ounce can of beans and enchilada sauce. I've never seen a 19 ounce can of beans, but never paid that much attention I guess.
We loved this! I did add lean ground turkey, per another reviewer's suggestion. I also added chopped cilantro, a can of diced green chilis, and a dash of oregano. Used full fat cheese because the low fat stuff doesn't melt properly. Adding the turkey made a lot more filling, so I froze part of it to use in burritos later. The other reviewers are right - dice the zucchini. What I really love about this casserole, aside from the great flavor, is the lightness in texture. Usually, casseroles are so heavy, but this one is not. Be sure to serve it with some light sour cream, and I added some green salsa on top. Yum!!
I really like this recipe!