Chilaquiles Verdes

Chilaquiles Verdes are a sort of casserole that makes good use of leftover tortillas. This is a quick dish once you have made the sauce, which is primarily tomatillos.

Chilaquiles are very popular in Mexico since you can add anything you have in hand; use leftover corn tortillas, and even store bought tortilla chips…..we won’t judge you for that 🙂

Smother it in green or red sauce, and other main ingredients such as melted cheese, corn kernels, shredded chicken,  beef, shrimp, chorizo or fried eggs. Endless possibilities!

For this recipe I baked the tortilla chips to reduce the oil and cut some fat. For a quick meal I used shredded rotisserie chicken to save time from cooking the chicken.

did you make these Chilaquiles Verdes?!? i’d love to know how it turned out! leave a comment and a rating below👇 thank you!

Make Chilaquiles Verdes with this Tomatillo Sauce recipe

Chicken Green Chilaquiles

Course: Main Course

Cuisine: Mexican

Keyword: Chilaquiles verdes, Recipe for Chicken Chipotle

Prep Time: 15 minutes

Cook Time: 16 minutes

Servings: 4 people

Calories: 468kcal

Author: Ana Frias

Chilaquiles is a Mexican classic dish made with tortilla chips, smothered in green or red sauce, and other main ingredients such as melted cheese, corn kernels, shredded chicken,  beef, shrimp, chorizo or fried eggs. 

Print Recipe

Ingredients

• 12 corn tortillas cut into triangles
• 3 Tablespoons extra virgin olive oil divided
• 1/2 cup diced onion
• 1/2 cup corn kernels
• 1 cup shredded chicken breast
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 2 cups of homemade tomatillo sauce or store bought
• 1/3 cup Chichuahua cheese or monterrey jack cheese shredded
• sliced radish optional for garnish

Instructions

• Heat oven to 400 degrees.
• Brush the corn tortillas triangles with olive oil (use 2 Tbsp or as much as needed) and place on a cookie sheet in a single layer. Sprinkle with kosher salt.
• Bake for about 6 minutes or until slightly brown and crispy. Set aside
• Heat 1 Tbsp olive oil in skillet on medium heat and add onions. Cook until soft.
• Add the corn & shredded chicken. Season with salt & pepper.
• Add the crispy tortilla chips to the skillet then add the tomatillo sauce and mix well.
• Cook for another minute or two and remove from heat.
• Add the cheese and cover until the cheese is melted.
• Serve while it's hot with rice or beans.

Notes

• You can make the Tomatillo Sauce ahead of time to save time for weeknight dinners.
• Using rotisserie chicken will save additional time as well!

Nutrition

Serving: 2cups | Calories: 468kcal | Carbohydrates: 43g | Protein: 25g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 25mg | Sodium: 1065mg | Potassium: 445mg | Fiber: 8g | Sugar: 11g | Vitamin A: 18IU | Vitamin C: 33mg | Calcium: 25mg | Iron: 11mg

Chilaquiles is one of my all time favorite Mexican meals and I’ve been making them as far back as I can remember. I think I started making them since I was 14 years old! Of course back then I didn’t make everything from scratch and used tomato sauce spiced with chili powder instead of homemade sauce but it still tasted like heaven!