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Chilaquiles verdes are crispy fried corn tortillas tossed in a tangy homemade salsa verde, topped with cotija, crema, onions, and cilantro. Ready in 30 minutes, and best with a fried egg on top.
A Note from Isabel
Chilaquiles verdes have been one of my favorite breakfasts since I was a kid, and that hasn’t changed one bit. It’s that combo of saucy and crispy at the same time, tangy from the salsa verde but savory too, and when you crack a fried egg over the top, and the yolk runs into everything? Perfection.
If you’ve never made them at home, they’re a lot easier than you’d think. You fry up some corn tortillas until they’re crispy, toss them in a bright green salsa made from tomatillos and jalapeños, and pile on your toppings. The chips soak up just enough sauce to soften at the edges while staying crunchy in the middle. You can serve them right away for maximum crunch, or let them sit a minute if you like yours a little softer and saucier. Both ways are good.
These are the green version (aka green chilaquiles), made with salsa verde. If you’re more of a red sauce person, my red chilaquiles are where it’s at.
Ingredients in Chilaquiles Verdes
You only need a handful of things to make these. Here’s what matters and what you can swap.
| Ingredient | Notes / Why It Works |
|---|---|
| Tomatillos | The base of the salsa verde and where all that tangy flavor comes from. Look for firm ones with tight husks. If you don’t have fresh tomatillos, a 1½- to 2-cup jar of your favorite salsa verde works in a pinch, but homemade is so much better here. |
| Jalapeños | Bring the heat to the salsa. The recipe as written is mild since you seed them. If you want it spicier, leave some seeds in, or swap in serranos for even more heat. |
| Corn tortillas | I highly recommend you fry your own. That’s how you get sturdy chips that stay crispy under the sauce. Store-bought chips work if you’re short on time, but use a thick, sturdy, lightly salted kind, or they’ll go soggy fast. Don’t use flour tortillas; they turn to mush. |
| Cotija cheese | Salty, crumbly, and the classic topping. Queso fresco works too if you want something creamier instead. |
| Toppings | Mexican crema (or sour cream), diced white onion, chopped cilantro, and a fried egg. The egg isn’t required, but it’s the most traditional way to eat them, and honestly, the absolute perfect pairing. |
How to Make Chilaquiles Verdes
Just three simple steps, and you’re eating. Here’s how it goes (full amounts and times are in the recipe card below).
Make the salsa verde. Boil the tomatillos, jalapeños, and onion until soft, then blend with cilantro, garlic, lime juice, and salt until smooth. Set it aside.
Fry the tortillas. Cut your corn tortillas into wedges. Fry them in a little oil over medium-high heat, stirring now and then, until they’re crispy and golden. Drain on a paper towel.
Toss and serve. Add the chips back to the pan, pour the salsa verde over the top, and gently toss to coat. Serve right away with all your toppings.
Recipe Tips
A few things that make a difference.
- Toss everything together right before serving for crispy, or let it sit for saucy. This is the whole game. Toss the chips in the salsa and serve right away if you want them crunchy. Let them hang out in the sauce a minute or two longer if you like them softer and saucier. Both are right, it’s just how you like them.
- Don’t use store-bought chips if you can help it. They get soggy fast and break apart. Homemade fried chips are sturdier and hold up way better under the sauce. If you do go store-bought, grab a thick, sturdy, lightly salted kind.
- You can bake the chips instead of frying. Just spread the tortilla wedges on two greased baking sheets, lightly spray or brush with oil, and bake at 400°F for 10 to 15 minutes until crispy.
- Make the salsa verde ahead. It keeps great in the fridge, so you can make it a day or two early and just fry the chips when you’re ready to eat.
- Want it spicier? The salsa is mild as written. Leave the seeds in the jalapeños or toss in an extra pepper or two to kick it up.
Frequently Asked Questions
- What’s the difference between chilaquiles verdes and rojos?
Just the salsa. Verdes are made with green salsa (tomatillos), and rojos are made with red salsa (tomatoes and dried red chiles). Same dish, same idea, different sauce. - Are chilaquiles supposed to be crunchy or soft?
Both, really. They start crispy and soften as they sit in the salsa. Some regions of Mexico like them crunchy, some like them soft and saucy. Serve them right away for more crunch, or let them sit for softer chips. - Can I use canned tomatillos?
Yes! Fresh is best for that bright, tangy flavor, but canned works fine when you can’t find fresh. Drain them first and skip the boiling step since they’re already soft. - What do you serve with chilaquiles?
A fried egg on top is the classic move. Refried beans on the side are great too, and if you want to make it heartier, add shredded chicken, chorizo, or carnitas.
How to Store Them
Chilaquiles are really best fresh, since the chips keep softening the longer they sit. But leftovers still taste great, the texture just changes.
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Reheat: Microwave for a couple of minutes, or warm gently in a pan. Add a splash of extra salsa to loosen things back up.
The salsa verde on its own keeps longer, up to 5 days in the fridge, so make a batch ahead if you want.
More Mexican Recipes
Chilaquiles Verdes
Ingredients
- 1 pound tomatillos, husked and rinsed (about 10 med-large tomatillos)
- 3 jalapeño peppers, stemmed and seeded
- ½ medium white onion
- water, as needed
- ½ cup cilantro
- 2 cloves garlic
- 1 tablespoon lime juice (about ½ lime)
- 1 teaspoon kosher salt
- 12 corn tortillas
- vegetable oil, for frying
For serving
- cotija cheese
- chopped cilantro
- diced white onions
- sour cream or Mexican crema
- fried eggs (optional)
Instructions
- 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.
- Fill a large sauté pan or deep skillet with about 1-2 inches of oil and heat over medium-high heat until the temperature reaches at least 350°F. (To test, drop a small piece of tortilla in the oil. If it sizzles, it's ready.)
- Working in batches, 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 process with the remaining tortilla wedges.
- Add all of the fried tortillas back to the pan and pour the salsa verde on top. Gently toss together to coat.
- Carefully pour off the frying oil and wipe out the pan (or grab a clean one). Add all the fried tortillas back to the pan and pour the salsa verde over them. Gently toss together to coat.
- Serve immediately and garnish with cotija cheese, cilantro, onions, and Mexican crema. Top with a fried egg if desired.
Notes
- Salsa verde: Homemade salsa verde is worth it here, but a 1½ cup jar of store-bought works if you’re short on time.
- To bake the chips instead of frying: Spread the wedges on greased baking sheets, spray or brush with oil, and bake at 400°F for 10 to 15 minutes.
- Adding an egg. A fried or sunny-side-up egg on top is the most popular way to serve these!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in November 2020 and has been updated with more helpful information and tips.
I’ve now made this a few times with chicken. It is so simple yet so delicious! Thank you for sharing!
At what point would you add shredded chicken?
Hi Rae! I would add it at the end before you top it with shredded cheese, or you could also add it with the warmed salsa before adding the chips/toasted tortillas.
This was fast and easy. I forgot to put lime in but that was okay because I found the tomatillos were tangy anyway. Also I should have put the crema in a ziplock bag and snipped a corner, for easy spreading. Next time I’ll use Serrano pepper – jalapeño was too mild.
Delicious!!!! I didn’t have cilantro, but the sauce still came out tasting perfect!
This looks so beautiful and bright. Definitely doing this for brunch. Thanks
Hi Trina! Let us know how they turn out!
Turned out very well. I baked the corn tortilla wedges instead of frying them and added shredded chicken and avocado. Yum!
Hi Ed! With the shredded chicken and avocado that sounds delicious!
I love your recipes! I have collected a few on Pinterest and recently instagram. Easy to follow and always turn out great 🙂
Hi Laura! Thank you so much, we are glad you enjoy our recipes!
Easy and delicious! I recommend getting thick store-bought chips to make this easier. We tried both ways and preferred the store-bought. Even the kids loved it! Thanks!
Great tip Corinna! Thanks!
I made these for the first time and I LOVED the sauce!! The chips didn’t go so well but it was still delicious and earned me points with my mother in law! I love your recipes! So easy to follow and delicious results!
Just perfect!