My family could not stop eating this!
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
Quick, easy, healthy and delicious! This will become a "go to" meal in my house! Toasting the tortillas before assembling adds wonderful texture :)
I made this the other night and it was fabulous! I substituted whole wheat tortillas to try to keep in healthy. You can cut down the tortillas, though. I added a layer of tortillas on top with some enchilada sauce and shredded cheese and still had some pieces leftover.
I also cooked a pound of lean ground turkey with the onion and added a packet of taco meat seasoning (with about a half cup of water) in place of the cumin and salt. Then I layered the tortillas, meat with onion, veggies, sauce and cheese, repeated, topped with tortillas and sauce, backed then sprinkled with a little extra shredded cheese. Next time, I would dice the zuchinni as it gets a little lost if you grate it. Definitely a keeper!
Much tastier than the basic ingredients would imply. If there's such a thing as high-end enchilada sauce I'm going to look for it. I think it would raise the bar on an already good recipe. Leftovers taste best when they've been warmed up
Use a slotted spoon to add veggies to casserole to avoid sogginess. I used two zucchinis and added cauliflower. Cauliflower adds great texture!