Chilaquiles Verdes
Chilaquiles Verdes is a dish perfect for breakfast or brunch. Crispy fried tortillas are smothered in a salsa verde sauce, topped with Cotija cheese, fresh cilantro, and a dollop of Mexican crema. You can also add a fried or scrambled egg on top!
Chilaquiles Verdes
Chilaquiles Verdes is one of those dishes you can make when you want something fast, full of flavor, and a little different from the usual meals.
These make a great quick breakfast, lunch, or even a simple dinner when I need something filling but easy to pull together.
Chilaquiles Verdes is a great meal when you want something easy and delicious without a lot of work.
Ingredients
Corn tortillas: Look for fresh corn tortillas, as they fry up crispier and taste better than pre-packaged ones, but pre-packaged work as well.
Vegetable oil: Use a neutral oil like vegetable oil for frying the tortillas.
Salsa verde: You can use either store-bought salsa verde or make your own with fresh tomatillos and cilantro.
Chicken or vegetable broth: The broth helps to thin out the salsa while adding extra flavor.
Spices and Seasonings: Use garlic powder, cumin, and salt.
Cotija cheese: If you can’t find Cotija, feta can be a good substitute, but will change the flavor slightly.
Mexican crema or sour cream: Mexican crema is a smoother, milder version of sour cream, if you can’t find it, sour cream will work just fine.
Cilantro: Make sure to chop it just before serving for the best flavor.
Red onion: If you find red onion too strong, you can soak the onion in cold water for a few minutes before adding it.
Eggs: Eggs are optional but make this dish more filling. Fried or scrambled eggs both work well, depending on your preference for texture.
How to Make
Heat vegetable oil in a large skillet over medium-high heat.
Fry the tortilla triangles in batches, cooking each side for about 1-2 minutes until golden and crispy.
Drain the fried chips on a paper towel-lined plate to remove excess oil.
In a separate large skillet, heat the salsa verde with the chicken or vegetable broth, garlic powder, cumin, and salt.
Bring the mixture to a simmer and cook for a few minutes to blend the flavors together.
Add the fried tortilla chips to the skillet and gently stir to coat them in the salsa.
Cook for 2-3 minutes, just until the chips soften slightly but remain crispy.
Top with crumbled Cotija cheese, a drizzle of Mexican crema, chopped cilantro, and diced red onion.
If desired, add fried or scrambled eggs on top for an extra boost of protein.
Serve immediately and enjoy your Chilaquiles!
Tips & Tricks
Here’s some tips for making these Chilaquiles Verdes:
Use store-bought salsa verde: To save time, grab a good tasting store-bought salsa verde. If you have extra time, homemade salsa verde is always a great option.
Fry in batches: Fry the tortillas in batches to make sure they cook evenly and stay crispy. Avoid overcrowding the pan.
Customize your toppings: Add avocado, jalapeños, or radishes. You can also swap Cotija for queso fresco or feta if you prefer.
Leftovers/Storage
Store leftovers in an airtight container in the fridge for up to 2-3 days.
To reheat, warm the chilaquiles in a skillet over medium heat until heated through, adding a splash of broth if needed.
What to Serve with Chilaquiles Verdes
Some of our favorites to serve with Chilaquiles Verdes include refried beans, Mexican rice, guacamole, fruit, and salsa.
Chilaquiles Verdes
Ingredients
- 12 corn tortillas cut into triangles
- ½ cup vegetable oil for frying
- 2 cups salsa verde store-bought or homemade
- ½ cup chicken or vegetable broth
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ cup Cotija cheese crumbled
- ¼ cup Mexican crema or sour cream
- ¼ cup chopped cilantro
- ¼ cup diced red onion
- 2 fried or scrambled eggs optional
Instructions
- Heat vegetable oil in a large skillet over medium-high heat. Fry tortilla triangles in batches until golden and crispy (about 1-2 minutes per side). Drain on a paper towel-lined plate.12 corn tortillas, ½ cup vegetable oil
- In a separate large skillet, heat the salsa verde with broth, garlic powder, cumin, and salt. Bring to a simmer.2 cups salsa verde, ½ cup chicken or vegetable broth, ½ teaspoon garlic powder, ½ teaspoon cumin, ½ teaspoon salt
- Add the fried tortilla chips to the skillet and gently stir to coat. Cook for 2-3 minutes, just until the chips soften slightly but remain crisp.
- Top with Cotija cheese, crema, cilantro, and red onion. Add fried or scrambled eggs if desired. Serve immediately.½ cup Cotija cheese, ¼ cup Mexican crema or sour cream, ¼ cup chopped cilantro, ¼ cup diced red onion, 2 fried or scrambled eggs
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you’ve used.
