Chipotle chilaquiles [tortilla "casserole"] (Chilaquiles al chipotle) from Food & Wine Best of the Best, Volume 4 (2001): The 100 Best Recipes from the Best Cookbooks of the Year (page 87) by Food & Wine

  • canned chipotle chiles in adobo sauce
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  • EYB Comments

    Can substitute tortilla chips for corn tortillas, buttermilk for sour cream, dried chipotle chiles for canned chipotle chiles in adobo sauce, vegetable broth or water for chicken stock, crème fraîche or sour cream for the book's "Mexican-style thick cream (Crema Mexicana)" specified in this recipe, and any dry grating cheese for queso añejo.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute tortilla chips for corn tortillas, buttermilk for sour cream, dried chipotle chiles for canned chipotle chiles in adobo sauce, vegetable broth or water for chicken stock, crème fraîche or sour cream for the book's "Mexican-style thick cream (Crema Mexicana)" specified in this recipe, and any dry grating cheese for queso añejo.

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