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!
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
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.
Love this recipe. So easy, and delicious -- hard to believe it's so healthy. I cut the enchilada sauce in half and added tomato sauce in place of the other half to cut back on spiciness (for my young kids). Also used canned sweet corn. Just perfect!
This is not how i was shown to make Chilaquiles and we just made it on Sunday... We had it with fried corn tortilla, tomato and chili sauce, and white and chedder cheese. It was topped with avacado and sour cream. We also added scrambled egg because we made it as a breakfast meal. It didnt have veggies...and it didnt look anything like your picture. The recipe i was shown was great. The first time I had it my friend added chicken instead of egg for a dinner meal.
This is very easy and very delicious. I added jalapeno, green pepper, garlic, chopped the zucchini, and used spicy red enchilada sauce. There was no sogginess - I made sure to cook the vegetables down and used a slotted spoon to transfer the veggies from the pan and into the casserole dish. I will probably try adding shredded chicken next time. This was YUM!
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