Zesty, crispy, saucy chilaquiles are the answer to your nachos craving – The Denver Post

A sauce-covered dish of enchiladas is like Kryptonite to me. I’ve also been known to indulge — and indulge and indulge — in a bowl of chips and salsa. Both are very good in their own way.

Chilaquiles fall somewhere in the middle: warm and soft like enchiladas, but lighter, simpler and more snackable, like, well, chips and salsa. These Green Chilaquiles are what you need when you want something bright, zesty, saucy and a little cheesy.

Margarita Carrillo Arronte’s original recipe called for twice as much sauce to create a more casserole-type experience. We decided to adapt it for a slightly quicker, crispier version finished in the skillet you cook the sauce in. If you’d prefer to bake the chilaquiles, check out the variation below.