Quick-simmered tortilla casserole with green or red sauce (Chilaquiles verdes o rojos) from Authentic Mexican, 20th Anniversary Edition: Regional Cooking from the Heart of Mexico by Rick Bayless and Deann Groen Bayless

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Notes about this recipe

  • EdaBanu on March 21, 2026

    Used thick store bought tortilla chips, and made the tomatillo sauce from canned tomatillos. Seared and roasted skin on bone in chicken thighs seasoned with cumin coriander and garlic powder, then took it off the bone and shredded into chunky pieces. Used sour cream and feta for the dairy parts. TIP: make sure to set aside a few tortilla chips as a crunchy garnish. Very tasty!

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