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

09/01/2009

Anonymous

I've made this several times, my husband loves it! I add browned, ground turkey with taco seasoning and make this our meal! I've grated the zucchini but have found that I prefer it sliced in half circles, adds a little more texture.

Leawood, KS

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09/01/2009

Anonymous

We LOVE this. I'm making it today for the third time. It's great as a leftover too. Great for a crowd, and even as a side dish.

—Anonymous, Meredith, NH

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09/01/2009

Anonymous

Whole family loved it! I thought the kids wouldn't eat it because it doesn't look very appetizing, but the taste was great and everyone enjoyed it. I used kidney beans instead of black beans because that's what I had on hand.

—Lori, CT

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