Green chicken chilaquiles casserole from Mesa Mexicana: Bold Flavors from the Border, Coastal Mexico, and Beyond by Susan Feniger and Mary Sue Milliken

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Notes about this recipe

  • Bloominanglophile on October 07, 2016

    This is a family favorite. I do saute the onions (not the ones that go into the tomatillo salsa, but layered in the casserole), otherwise they are a little harsh on my digestive system. Don't skip the step of briefly softening the tortillas in the oil, or they will turn to mush. Served with a tomato/avocado salad on the side.

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