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Isabel
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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 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.
Ingredients Needed
- 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!
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.
More Recipes
- Huevos Ahogados
- Migas
- Huevos Divorciados
- Rajas con Crema
- Chorizo Tacos
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4.74 from 34 votes
Chilaquiles Verdes
servings: 4 servings
Prep: 10 minutes minutes
Cook: 20 minutes minutes
Total: 30 minutes minutes
Chilaquiles Verdes is a traditional Mexican dish made from lightly fried corn tortillas covered in a bright and flavorful salsa verde.
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
- 4 tablespoons vegetable oil, for frying
For serving
- cotija cheese
- chopped cilantro
- diced white onions
- sour cream or Mexican crema
- fried eggs
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.
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.
Notes
- 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!
Nutrition Information
Serving: 1serving, Calories: 341kcal (17%), Carbohydrates: 46g (15%), Protein: 8g (16%), Fat: 16g (25%), Saturated Fat: 4g (20%), Cholesterol: 13mg (4%), Sodium: 880mg (37%), Potassium: 510mg (15%), Fiber: 8g (32%), Sugar: 7g (8%), Vitamin A: 351IU (7%), Vitamin C: 19mg (23%), Calcium: 146mg (15%), Iron: 2mg (11%)
Author: Isabel Orozco-Moore
Category: Mexican
Leave a Reply
Patti Daughtry
So very, very good Isabel! Thank you for the great recipe.Reply
Charlotte Verdini
Muy authentico!
Patti is my go-to for the regional Mexican cuisine that I grew up with and didn’t learn to cook. It’s all about the salsa verde, and I think this example is just about perfect. Sometimes I roast the ingredients instead of boil, which is also excellent.Reply
Carolina
This looks good but where is the recipe for the salsa verde ?Reply
Isabel
Hi Carolina, the ingredients for making the salsa verde is in the ingredient list in the recipe card. The instructions tells you how to make the salsa verde, then continues with making the chips for the chilaquiles. Hope that’s helpful!
Reply
J Forrest
This recipe is *spot on*! I fell in love with chilaquiles after trying them at a brunch cafe. The salsa verde here was so easy to make and tasted just like the cafe! I made a pork roast a couple days ago for carnitas, so I had the meat ready to go. I used store bought Donkey Chips – they are very thick and hearty. Worked perfectly! We topped the dish with pork, fried eggs, avocado, onion, cilantro and some cotija cheese. Omigosh….so good!! Thanks for the recipe!Reply
Gloria munise Alves
Could canned tomatillos be used in place of fresh. We don’t always have them at the grocery stores near me
Reply
Ana @ Isabel Eats
Hi Gloria! Yes you can definitely use canned.
Reply
Alisha
I’ve now made this a few times with chicken. It is so simple yet so delicious! Thank you for sharing!Reply
Rae
At what point would you add shredded chicken?
Reply
Ana @ Isabel Eats
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.
Reply
Isabel
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.Reply
Karina L
Delicious!!!! I didn’t have cilantro, but the sauce still came out tasting perfect!Reply
Trina
This looks so beautiful and bright. Definitely doing this for brunch. ThanksReply
Ana @ Isabel Eats
Hi Trina! Let us know how they turn out!
Reply
EdHoch
Turned out very well. I baked the corn tortilla wedges instead of frying them and added shredded chicken and avocado. Yum!Reply
Ana @ Isabel Eats
Hi Ed! With the shredded chicken and avocado that sounds delicious!
Reply
Laura
I love your recipes! I have collected a few on Pinterest and recently instagram. Easy to follow and always turn out great 🙂Reply
Ana @ Isabel Eats
Hi Laura! Thank you so much, we are glad you enjoy our recipes!
Reply
Corinna Smith
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!Reply
Ana @ Isabel Eats
Great tip Corinna! Thanks!
Reply
Angie Garcia
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!Reply
Leticia Orosco
Just perfect!Reply
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