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!
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.
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.
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.
- 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.
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 Verdes (Green Chilaquiles) Recipe
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
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
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.
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!
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.
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 🙂
Mis favoritos!!!!
Gracias Malena! Son de mis favoritos tambien! TQM!
This is such a great idea!! Totally addictive! Me and my husband couldn’t stop eating this!
Awesome to hear this Toni! Happy New Year!
Can’t wait to make these! This will be the perfect change of pace after all the traditional holiday food.
I agree! I’m actually having chinese food for dinner on New Years eve…I’m tired of tamales in my case LOL! Have a good one!
This dish is an all-time favorite in my home! Like you said – perfect anytime! We love this for breakfast!
So good to hear this Patricia! I actually like chilaquiles for breakfast too. Fried eggs are a must!
This looks so delicious and tasty! I can’t wait to give this recipe a try!
Thank you so much Beth! Enjoy these chilaquiles verdes! I’m sure your family will love them. xoxo, Ana
Such a simple snack that will still impress! I love baking my own tortilla chips so this is perfect.
Awesome Megan! Thanks so much for the feedback! xoxo, ana
Very simple and delicious!
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.
I love red ones but I think these are my fave now!
Sounds great but when do you add the tortilla chips?