This Authentic Chilaquiles Verdes recipe is everything you love about a classic Mexican meal. Crispy corn tortillas smothered in a flavorful tomatillo sauce plus your favorite toppings. Easy to customize and always so delicious!

A plate with chilaquiles verdes drizzled with mexican crema and garnished with a cilantro sprig.

**This post was originally published on July 2015. It has been updated to be more helpful.

Green Chilaquiles

With a tangy green salsa and corn tortillas, this classic green Chilaquiles is ideal for brunch, dinner, or anytime in between.

Chilaquiles are considered to be one of the oldest dishes in Mexican history, since the main ingredients: corn and chili, were (and still are) one of the most important foods during the pre-hispanic era. That is why this dish has always been prepared in Mexican kitchens, the preparation is divided into three phases that consist of preparing the tortillas, making the Tomatillo Salsa Verde and decorating in a way that turns out to be a true delight.

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 🙂

Ingredients Icon Graphic.

I’ve got you covered if you’re looking for Chilaquiles Rojos!!

A plate with chilaquiles verdes drizzled with mexican crema and two sunny side up eggs on the side.

Featured comment:

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.

CRYSTAL

The Ingredients

  • The Tortilla – Take advantage of leftover tortillas. When frying tortillas, old tortillas turn out to be crispier than freshly made ones. For this recipe I used baked tortilla chips but they can also be fried in hot oil if you prefer.
  • The Sauce – A classic salsa verde is all you need for this simple dish. Make my homemade Tomatillo Salsa Verde for the best chilaquiles you’ll ever make! In a pinch, use store bought salsa.
  • Toppings – Mexican crema 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.

Tips and Substitutes

  • Don’t feel like making your own tortilla chips? Use store bought! Select the ones that are not too salty and are on the thicker side. This will help absorb the sauce better and will stay crispy longer.
  • This casserole dish is mild and not spicy at all, to make it spicier add additional jalapeno or serrano peppers when making the green sauce.
  • To make chilaquiles vegan, substitute the Mexican crema with dairy-free yogurt or cream and skip the fried egg.
  • Add shredded chicken for a hearty meal. Add more sauce to make the dish saucier as the chicken will absorb some of it too.

***Make sure to scroll all the way down to the recipe card to get the full ingredient list and written recipe.

A blue oval plate with fried corn tortilla chips and a green salsa on the side.

How to make Chilaquiles Verdes

Making chilaquiles it’s simple, but it also has a level of complexity, such as: the thickness of the sauce or the crispness of the tortilla. Let me show you how to make amazing chilaquiles verdes:

Green Chicken Chilaquiles | Made with baked tortilla chips to reduce the oil and rotisserie chicken to save time.

Make crispy tortillas:

Take advantage of leftover tortillas
Use the tortillas that you have left over from the week as these turn out to be crispier than freshly made tortillas when frying them.


Cut them into small triangles or strips. There are two ways you can make them crispy. Baked or fried in oil.

  • Baked: 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.
  • Fried: it is important that you fry them perfectly in preheated vegetable oil and cover them with oil, to achieve this you can fry them in small batches so that the oil in the pan covers the tortilla completely. When they’re fried to a golden crisp place them on a rack or on absorbent paper to release excess oil while the sauce is being prepared.
  • 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 tortillas smothered in salsa verde.

Serve immediately while the tortillas are crispy and the sauce is hot.

What to serve with Chilaquiles Verdes

  • Top with crumbled queso fresco or cotija and drizzle some Mexican crema or my Cilantro Lime Rancho Crema.
  • Also chopped cilantro, avocado, chopped or sliced onions.
  • Serve with fried eggs (almost a must!) and refried beans for the perfect combination of flavors.
A close up photo of green chilaquiles with Mexican crema.


How to Store

This is one of those dishes that are best when eaten fresh as the tortillas will get too soggy. The flavor will not change but the texture will. But there is nothing wrong with eating leftover chilaquiles! In my home, they would not go to waste.

  • Fridge – store the already cooked enchilada casserole, just place in an airtight container in the fridge for up to 2 days.

Do chilaquiles reheat well?

To reheat, simply place them in microwave, cover with a lid and heat for 2 or 3 minutes depending on the amount you have.

I don’t recommend reheating on the stove as the sauce will dry up. However, if you have extra sauce in the fridge, you can always freshen them up with a little extra.

A plate with chilaquiles drizzled with mexican crema and two sunny side up eggs on the side.

FAQs

What is the difference between enchiladas and chilaquiles?

They share the same ingredients but the difference is the way they’re prepared and how you eat them.
The enchilada is made with tortillas bathed in the sauce, which can be red or green, made with mole, beans, etc. Then is stuffed with chicken, shredded beef, beans or cheese. The tortillas are rolled and topped with lettuce and a bunch of other toppings.
Chilaquiles on the other hand, are made tortilla chips then smothered in the green or red sauce. You can add shredded chicken, lots of cheese, cream and onion, although it is not necessary.

What are the two types of chilaquiles?

The most popular types are verdes and rojos.

Are chilaquiles supposed to be crunchy?

They should be served crispy and crunchy, however, since the tortillas are smothered with the sauce, they will naturally get soft soft with time. That’s why it’s important to eat them right away if you like them nice and crispy.

A plate with green chilaquiles drizzled with mexican crema.

If you enjoyed this recipe I’d love it if you take 5 seconds to rate and review it below on the blog. It’s also super helpful to me and other readers if you share any changes you made to the recipe. Gracias!!!!

A plate with chilaquiles verdes drizzled with mexican crema and two sunny side up eggs on the side.

Chilaquiles Verdes (Green Chilaquiles) Recipe

Servings 4 people
Ana Frias
4.83 from 23 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 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  

  • 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
  • cup queso fresco or cotija crumbled
  • 2 to 4 eggs optional
  • ½ cup mexican crema or 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.

Muy Delish 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

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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

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.

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!

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Recipe Rating




27 Comments

  1. 5 stars
    This is my favorite to make! I love chilaquiles verde especially making my own chips and your homemade sauce.

  2. 5 stars
    Love that you include an option for a homemade salsa verde, I never knew it could be that simple to make. The whole dish looks fabulous!

  3. 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!

  4. 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 🙂

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

  6. 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.