Name: Chilaquiles Verdes
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Ingredients: 12 corn tortillas (cut into triangles); 3 Tablespoons avocado or vegetable oil (For baking the tortillas. See note below); 2 cups homemade Tomatillo Salsa Verde or store bought; 1/3 cup Queso Fresco (crumbled); 2 to 4 Eggs (optional); 1 cup cooked shredded chicken breast, beef or shrimp (optional); 1/2 cup Cilantro Lime Rancho Crema

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Delicious Chilaquiles Verdes! So easy to make with crispy corn tortillas in tomatillo sauce then toped them with fried eggs, cheese & crema.

It's smothered with my homemade Tomatillo Salsa Verde and mixed with corn kernels and onions then topped with melted cheese. You can also add shredded chicken, beef or shrimp . The choice is yours!

Corn tortillas and salsa verde on a dark plate with beans on the side

Chilaquiles are very popular in Mexico since you can add anything you have in hand; use leftover corn tortillas (oven baked to perfection), and even store bought tortilla chips.....we won't judge you for that 🙂

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!

The Ingredients

For this recipe I used baked tortilla chips to but you can just fry them in hot oil if you prefer.

2 cups homemade Tomatillo Salsa Verde or store bought.

½ cup Queso Fresco and about ½ cup Cilantro Lime Rancho Crema

If having it for breakfast (or any time of day for that matter! Add 1 to 2 fried eggs per person. In fact, In Mexico, this is the most traditional way to eat chilaquiles. Add some refried beans on the side, and you will be set to enjoy an amazing meal!

If you want to make it more hearty, add about 1 cup of cooked shredded chicken, shredded beef or sautéed shrimp.

Corn tortillas and salsa verde on the side in a small pot

How to make Chilaquiles Verdes

Heat oven to 350 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 12 to 15 minutes or until slightly brown and crispy. Set aside
Meanwhile, add the 2 cups of Salsa Verde in a medium pan and simmer until hot.
Add the crispy tortilla chips to the pan with the Salsa Verde and fold until all of the tortillas are covered.

A skillet with fried corn tortilla smothered with salsa verde

Serve immediately while the tortillas are crispy
Top with crumbled queso fresco and drizzle some Mexican crema or my Cilantro Lime Rancho Crema
Serve with fried eggs (optional) and refried beans.

Wood table with chilaquiles on a dark plate

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