Chilaquiles Verdes
With a tangy green salsa and corn tortillas, this classic Chilaquiles Verdes is ideal for brunch, dinner, or anytime in between.
Servings 4 people
Calories 468kcal
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
- ⅓ cup Queso Fresco crumbled
- 2 to 4 Eggs optional
- 1 cup cooked shredded chicken breast, beef or shrimp optional
- ½ cup Cilantro Lime Rancho Crema
Instructions
- Heat oven to 350 degrees.
- Brush the corn tortillas triangles with olive oil (use 2 tablespoon 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.
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!
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