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 red sauce instead of green salsa. Both versions are super easy and 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 the 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.
- Salsa Verde – This mild green salsa is made from tomatillos, jalapeños, 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 grocery store.
- Toppings – Like cotija cheese, 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.
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, create sturdier chips that 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 cooking time to align with how crispy or soft you like your chilaquiles.
Tips and Tricks
- Bake the tortilla chips instead. You can easily bake the tortilla 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!
Then top the finished dish with lots of cheese, cilantro, onions, and Mexican crema or sour cream.
- cotija cheese
- chopped cilantro
- diced white onions
- sour cream or Mexican crema
- fried eggs
- In a medium pot, add the tomatillos, jalapeños, onion, and enough water to completely cover them. Bring to a boil over medium-high heat, reduce heat to low, cover, and simmer for 8 minutes.
- Using a slotted spoon, transfer the tomatillos, jalapeños, and onion to a blender. Add the cilantro, garlic, lime juice, and salt and blend until smooth. Taste and add more salt as needed.
- Stack the corn tortillas on top of each other and cut them into eighths to create small triangle wedges. Line a large plate with paper towels and set aside.
- Working in batches, heat 2 tablespoons of the vegetable oil in a large sauté pan or skillet over medium-high heat.
- Add half of the tortillas and fry for 8 minutes, stirring every minute or so, until they are crispy. Transfer them to the lined plate to drain and repeat the frying proess with the remaining 2 tablespoons of oil and tortilla wedges.
- Add all of the fried tortillas back to the pan and pour the salsa verde on top. Gently toss together to coat.
- Serve immediately and garnish with cotija cheese, cilantro, onions, and Mexican crema.
- I highly recommend you make your own salsa, but if you don’t have time, feel free to use 1 1/2 cups of your favorite store-bought salsa verde!
- If you don’t want to lightly fry the tortilla wedges, you can bake them instead. Simply spread them 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.
- I don’t recommend using store bought tortilla chips because they tend to get soggy really quickly when mixed in the sauce, whereas homemade chips are sturdier and can withstand more liquid.
- One of the most popular ways to serve chilaquiles is with a fried or sunny side up egg!