Green chilaquiles are like green enchiladas for breakfast! They are spicy, crunchy, and just so comforting. They remind me of weekend breakfasts - real, hearty breakfasts with eggs and beans, the kind that would hold us over almost until dinnertime. In this dish, the tartness of the tomatillo-based salsa works perfectly with the cool texture of Mexican crema. Add a medium fried egg and this breakfast will have you screaming, “Ay, yai, yai, yai” like a mariachi singer!
*photo by Todd Porter/Abrams