Here's another recommended recipe from one of my favorite food magazines, Eating Well. They call it Chilaquiles Casserole and it is in the June/July 2006 issue. They feature it as a recipe that kids can assist with the preparation - we like that idea! I've made it a few times and everyone loves it. It would be a great dish for a buffet or party since it can be prepared in advance and feeds many. It is a vegetarian dish but shredded chicken would be a nice addition too (although I haven't tried it).
A few notes - I used organic beans, whole wheat tortillas, and diced tomatoes. Also, I didn't drain the tomatoes. It was slightly spicy using El Rio Mild Enchilada Sauce (I used a 15 oz. can one time and another time, I used two 10 oz. cans). The additional liquid didn't seem to make a difference.) I did crisp the tortillas in a skillet and then sliced them into 1" slices vs. quartering them since it seemed to fit better in the dish.
I served it with a Tomato Avocado salad which was a nice creamy, cool, crisp complement to the dish's spicyness.