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

Chilaquiles Verdes (Green Chilaquiles) Recipe

With a tangy green salsa and corn tortillas, this classic Chilaquiles Verdes is ideal for brunch, dinner, or anytime in between.
Course Breakfast & Brunch, Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 468kcal
Author Ana Frias


  • 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


  • 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.


  • 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!


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