This traditional Mexican dish uses leftover tortillas, much as bread puddings were initially a way to use day-old bread. The tortillas, torn into strips as they are here or cut into triangles like chips, are fried, covered with a sauce and cooked on the stovetop or baked in the oven. The sauce for this version is made with fresh tomatillos, a tomato relative with a crisp, clean citrus flavor. The lime green sauce is slightly spiked with chilies. Chilaquiles are often served with poached or fried eggs and accompanied by black beans to make a colorful and hearty dish.
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