Chilaquiles Verdes

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!

Close up image of Green Chilaquiles

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.

1/2 cup Queso Fresco and about 1/2 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
Wood table with chilaquiles on a dark plate

OTHER MEXICAN BREAKFASTS YOU MIGHT LOVE

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

Chilaquiles with crema and queso fresco

Chilaquiles Verdes (Green Chilaquiles) Recipe

Servings 4 people
Ana Frias
5 from 11 votes
Prep Time 15 mins
Cook Time 16 mins
Total Time 31 mins
With a tangy green salsa and corn tortillas, this classic Chilaquiles Verdes is ideal for brunch, dinner, or anytime in between.
4 people

Ingredients
  

Instructions
 

  • 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.
  • 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.

*Ana’s Notes:

  • You can skip the baking process and fry the tortillas in hot oil until evenly crispy. Start with one cup of hot oil. 
  • You can make the Tomatillo Sauce ahead of time to save time for weeknight dinners.
  • Using rotisserie chicken will save additional time as well!

ADD YOUR OWN PRIVATE NOTES

Whenever you come back to this recipe, you’ll be able to see your notes.

NUTRITION

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

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

This recipe was originally published in April 2015. Post has been updated to be more helpful.

Dark Plate with tortillas in Green sauce.
Green Chicken Chilaquiles | Made with baked tortilla chips to reduce the oil and rotisserie chicken to save time.

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19 Comments

  1. 5 stars
    Both of your chilaquiles recipes are the best ones I have ever made! My hubby can’t get enough of these green chilaquoles too lol! Thanks for the recipe!

  2. 5 stars
    Made it this morning and it was delish! I chose to fry the tortillas in hot oil on the stove to save a little time. The hubs and daughter loved it! Thank you for sharing.

    1. Great to hear this Crystal! Chilaquiles are truly one of my favorite dishes to eat. I also fry the tortilla when I’m short in time. Thank you so much for the feedback! Stay well 🙂

  3. 5 stars
    This dish is an all-time favorite in my home! Like you said – perfect anytime! We love this for breakfast!

  4. 5 stars
    I was a bit skeptical about this recipe. Never tried this before and being the gringo I am would never have made anything like this. Well, well – turns out this is a wonderful dish. Nice change of pace for breakfast or any meal for that matter.