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Chilaquiles are sometimes called Mexican lasagna, sometimes described as a tortilla casserole. You will often find shredded chicken, shrimp or beans in chilaquiles. For my version, which is meatless, I have combined creamy pinto beans with chopped spinach and corn. The result is both stomach-filling and eye-filling. Leftovers keep for a couple of days when wrapped in foil. Tossing them into the oven for reheating is a cinch and so good that you may want to plan for extra servings.
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