Wonderful recipe! This was so good, the family loved it and couldn't believe all the veggies that were in it. Would highly recommend it to a friend & will definitely make it again!
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.
162 Reviews for Chilaquiles Casserole
GREAT recipe! It was delicious, healthy & EASY! Next time I'll use less tortillas & more zucchini. Will totally make this many more times. Thanks!!!!
My boyfriend and I both LOVED this dish!! I highly recommend it :)
This was soo good! My husband diced the zucchini instead of shredding because we both wanted to be able to tell the zucchini was there. For some reason, it wasn't that warm when we took it out after the amount of time. We did 10 mins more. But watch it because it probably varies from oven to oven. Definitely a keeper!! YUM YUM.
Delicious! Even my two year old gobbled it down. I have a small family, so I split the recipe into two smaller pans and put one in the freezer. Can't wait to pop that in the oven for an easy dinner one of these nights. I also did 4 thin layers of tortillas/bean mix/sauce/cheese instead of two thicker layers, so the corn tortillas kind of melted into the casserole instead of being one thick layer. Had the leftovers for lunch the next day and I think it tasted even better. Will be making this again for certain.