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Chilaquiles Verdes

Name: Chilaquiles Verdes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb tomatillos, (husked and rinsed (about 10 med-large tomatillos)); 3 jalapeños, (stems and seeds removed); 1/2 white onion; water; 1/2 cup cilantro; 2 cloves garlic; juice of 1/2 lime ((about 1 tablespoon)); 1 teaspoon kosher salt; 12 corn tortillas; 2 1/2 tablespoons olive oil; 1/4 teaspoon kosher salt; 1/4 cup cotija cheese; 1 tablespoon chopped cilantro; 2 tablespoons diced white onions; 1/4 cup sour cream (or Mexican crema)

By: IsabelPosted: 11/2/20

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Chilaquiles Verdes is a traditional Mexican dish made from lightly fried corn tortillas covered in a bright and flavorful salsa verde. Serve it for breakfast with a fried egg, or for lunch and dinner with a side of refried beans. Ready in 30 minutes from start to finish, this recipe is gluten free and vegetarian.

Easy Chilaquiles Verdes are here to make all of your brunch dreams come true!

Made from lightly fried tortillas slathered in homemade salsa verde, you and your family will be digging into this vibrant and saucy popular Mexican recipe in 30 minutes. Try it with tons of fresh toppings like Cotija cheese, Mexican crema, onions, and cilantro for the most delicious and authentic flavors.

This colorful and bright recipe is the sister to red chilaquiles, which are made with a red sauce instead of green salsa. Both versions are super easy, delicious, and go great with eggs, refried beans, or even shredded chicken!

What are Chilaquiles Verdes?

Chilaquiles (pronounced chee-lah-kee-lehs) is a traditional Mexican dish made from corn tortillas that are cut into wedges and then lightly fried until crispy. They’re then drenched in red or green chile sauce and commonly served at breakfast time with eggs or for lunch with refried beans. It’s a great meal to make when you don’t know what to do with extra corn tortillas you have laying around!

Now, this recipe could change depending on where you are in Mexico. Certain regions like their chilaquiles to be served with a creamy sauce or even tomato sauce. Some may even serve the dish with chips that have become much softer than what you’d find in Mexico City or somewhere more central.

Chilaquiles Verdes Ingredients

Salsa Verde – This mild green salsa is made from tomatillos, jalapenos, onion, garlic, cilantro, and lime juice. If you don’t have time to make your own salsa verde, feel free to use 1 1/2 to 2 cups of your favorite store-bought version instead.
Corn Tortillas – Chips made from corn tortillas are the base of this dish. You can make your own corn tortillas or buy some from your local Mexican grocery store.
Toppings – Like Cotija cheese, white onions, cilantro, and Mexican crema.

How to make Chilaquiles Verdes

First, make the salsa verde: Boil the tomatillos, jalapenos, and onion in water until soft, then blend them together with the rest of the salsa ingredients. Once it’s smooth and ready, set it aside.

Next, lightly fry the tortilla wedges: Stack your corn tortillas on top of each other and cut them into eighths. Place them in a large skillet with oil and lightly fry over medium heat.

Lightly fried tortillas for chilaquiles verdes.

Lastly, toss with salsa verde and serve: Pour the salsa in the skillet with the chips, toss together, and serve with your favorite toppings.

How to avoid soggy chilaquiles

I don’t recommend using store bought tortilla chips because they tend to get soggy really quickly when mixed in the sauce. Lightly frying corn tortillas at home, however, creates much more sturdy chips and can withstand more liquid.

The tortilla wedges only need 10 minutes in the skillet to fry up and get crispy. Feel free to vary the cook time to align with how crispy or soft you like your chilaquiles.

Chilaquiles verdes topped with crema, cilantro, and onions.

Tips, Tricks, and Substitutions

Bake the tortilla chips instead. You can easily bake the tortilla wedges if fried foods aren’t your favorite thing. Simply spread the wedges in a single layer on two greased baking sheets and lightly spray the tops with nonstick cooking spray or brush with olive oil. Bake at 400°F for 10 to 15 minutes until crispy.
Using store bought chips? If you must use store-bought tortilla chips, I recommend using a lightly salted, very sturdy chip. Otherwise, the tortilla chips will easily break or become extremely soggy very quickly. Add the chips and salsa into the skillet at the same time, heat over medium-heat, and toss to coat.
Don’t want to make your own salsa verde? Just use a jar of your favorite store bought brand instead.
Want it spicy? The salsa verde used in this recipe isn’t spicy. If you’d like to kick it up a notch, leave in the seeds from the jalapenos or add a few more peppers!

Chilaquiles Verdes topped with a sunny side up egg.

Serving Suggestions

Chilaquiles verdes are fresh and light, and go well with a side dish next to your breakfast. Try them with refried beans, chorizo, scrambled or fried eggs. Wash it all down with a Bloody Maria!

Then top the finished dish with lots of cheese, cilantro, onions, and Mexican crema or sour cream.

Serving your chilaquiles for dinner? Add in some meat like shredded chicken, carnitas, or Instant Pot Mexican shredded beef to fill you up.