Chilaquiles Casserole

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.

READER'S COMMENT:

"I live in New York City where the "Mexican" food is abysmal, because there is too much Caribbean influence here. I am originally from Southern California and I miss what I consider to be the good Mexican stuff. But why are black beans so...

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154 Reviews for Chilaquiles Casserole

09/23/2009

Anonymous

Took other reviewers suggestions and chopped the zucchini, added tortilla chips, and added chicken (for my bf and his roommates just in case). It was fast and easy to prepare, and it just melts in your mouth. Wonderful recipe!

Marie, Norwalk, CA

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09/23/2009

Anonymous

I have had this recipe cut out for some time now and I regret not making it before! It was delicious! We didn't change a thing except I used probably 2 cups of cheese. Next time I might try to blot the zuchinni with paper towels first, but it was fine. We liked that the tortillas got super soft. Would also be good with chicken added, but I like having a vegetarian option every once in a while.

Angela, Westland, MI

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09/23/2009

Anonymous

I hardly ever cook and I was able to make this great tasting dish!!! I cooked this for a friend recovering from surgery and took it to their home for dinner. I added 3 shredded chicken breasts (seasoned with packaged Taco seasoning), baked the tortillas, added in more black beans, and bell pepper. It was yummy and the left overs were even better the next day. I would add in alittle more enchilada sauce next time. I served a side of fresh cut fruit (pineapple/starwberries/kiwi) cooked squash, and had angle food cake with Blueberries for dessert. I will cook this again for the family.

Heidi, Temecula, CA

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09/23/2009

Anonymous

This is my second review. This time instead of using canned sauce, I used the Lawry's enchilada sauce mix (mix with tomato paste, etc.) which I thought gave it a nicer flavor (the canned one was a little sharp tasting). Also, instead of making a casserole, I used the eatingwell wheat pizza dough recipe and used the rest of the ingredients here (minus the tortilla of course) to make a texmex pizza and it was SO SO good. Hard not to eat the whole thing. Oh and enough leftover ingredients to make a second pizza if desired. This is still a fave recipe after almost a year.

Keek 2, Los Angeles, CA

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09/23/2009

Anonymous

I have made this twice now and my husband and I both love it! The first time I reduced the amount of sauce since some reviews said it was too soggy, but I found it to be too dry and bland. The second time I used 20oz of verde sauce, diced the zucchini for extra crunch, rinsed all canned veggies, and otherwise followed the directions. It was perfect! I love how this recipe has a great Tex Mex flavor but due to the extra veggies and lack of meat and grease, it does not leave you feeling disgustingly full afterwards like eating at a Mexican restaurant!

Jennifer

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