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.
THIS WAS VERY VERY GOOD! I am 18 and I love to cook. I made this for my family (my mom, 2 younger sisters, and a younger brother) and they loved it. It was gone quicker than the time it took to cook it (and it was cooked in about 30 min.) I also liked that it was so healthy. I put two zucchinis and two cans of beans and a little less enchilada sauce, and my casserole wasn't runny. If you are even doubting this recipe, shame on you!
, AR
Really good! Mine wasn't runny at all. I made sure to drain the canned goods very well and I used the Lawrys enchilada sauce packet with 1 can tomato paste and 19 oz. of water instead of canned sauce. My kids suprisingly loved it! They said it's a keeper!
Tammy, Sunny southern, CA
I tried this and it was a huge hit. It doesn't look great but wow it tastes awsome. I recommend the Trader Joes enchilada sauce
Melinda , Vallejo, CA
Loved the recipe-it was easy. I used green mild enchilada sauce and a little less than called for. Can't wait for left-overs
, Waterford, CA
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