I made this tonight and OMG, was it amazing!
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.
160 Reviews for Chilaquiles Casserole
I've made this 4 times and haven't had any issue with sogginess. I use green enchilada sauce, double the zucchini and add 8-12 oz shredded chicken. I've also used green onion in place of regular onion. It's delicious and keeps very well! I made it once without the diced tomatoes for a guest who does not like them, and the flavor was still wonderful. This is a recipe I've been happy to pass along to family and friends.
This is a fabulous casserole! I doubled the cumin and added the enchilada sauce to the vegetable mixture and cooked everything together. I also added 1/2 tsp crushed chipotle pepper and 2 tsp Mexican oregano. I didn't drain the tomatoes; next time I will dice them finer or use Rotel and omit the chipotles. It was even better the next day! I am going to freeze some to see how it holds up. This will be a perfect dish for my monthly potluck group! Thanks, Eating Well, for such a delicious recipe!
This is a family hit! My not-so-healthy extended family members even love this recipe. I always use green sauce since we don't really love red enchilada sauce and sometimes add a jalapeno to kick it up!
It is very tasty, I have 5 kids from ages 5-16 and they loved it wanting more. The only thing I did different was add mild green chillis and I used stone ground corn tortilla for a more authentic tortilla that gives it a thicker and more authentic taste.
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