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We loved this meal! Cheap, easy & quick to prepare! I cut the recipe roughly in half and then used an 8x8in pan since it's just two of us - made enough for dinner, and two rounds of lunches. I used Penzey's adobo seasoning in place of the black pepper (I used alot though!), Frontera tomatillo salsa (delicious!) and made it vegan by using daiya. We added chopped avocado and tomato as a topping when serving. Delicious! Thank you!!

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Keee April 30, 2013

I thought this was going to be weird before I made it (I think I thought it would be like eating nachos in a casserole form). But it turns out the concept is really good (it really is more like Mexican flavored lasagne). I added various veggies that were in the fridge (including bell peppers, tomato slices, and green onions) and added some chili flakes. One thing I noticed was that the tortilla kind of got lost in amongst my filling (could be because I used like way more stuff than the recipe), so I think I will double layer the tortillas next time. Overall, a very nice vibrant Mexican-flavored casserole dish. Muy bien!

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chefdownunda June 25, 2010

Usually I am not a vegetarian food fan, but we had guests over that were vegetarian so I tried this meal and it was great! I don't know what I would change about it, the green sauce was perfect. I am keeping this recipe on file.

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julieannekeeler January 28, 2010
Vegetarian Green Enchilada Lasagna