Chilaquiles Verdes – A Cozy Kitchen

This recipe for Chilaquiles Verdes is quick and easy, savory and all types of delicious. I like to make a homemade salsa verde (but store-bought works) and top it with a fried egg for a tasty Mexican breakfast.

I could write a thesis on how much I love Mexican food. From my Birria Tacos, Birria Ramen to Aguas Frescas, Mexican food is truly the best cuisine (maybe next to Peruvian food lol). These chilaquiles verdes are the green version of my Chilquiles Rojas. They are brighter, more tart and super easy to make on a Saturday morning. Let’s get into it!

Ingredients You’ll Need for Chilaquiles

1. Salsa Verde. I made my own homemade salsa verde using tomatillos, garlic, onion and jalapenos. But you could use a store-bought jar, if you like.
2. Tortillas. I love making my own tortilla chips because they get less soggy and tend to be more sturdy with the sauce. But feel free to use store-bought if you like.
3. Cotija. This is an aged Mexican cheese made from cow’s milk and it’s from the town, Cotija, Michoacán.
4. Crema. You can use Crema Mexicana or simply thin some sour cream by adding a squeeze of lime juice in it.
5. Eggs. I like to fry an egg or two and add it on top to make it feel like a complete breakfast.

For the rest of the ingredients, please see the recipe index below!

How to Make Chilaquiles Verdes

1. Make the salsa verde. If you want to make the homemade version, roast the tomatillos, onion, garlic and jalapeno. Then blend it in the blender with cilantro and some salt, until it’s nice and smooth.

2. Fry up the tortillas. I do this in batches. And heat the oil to about 300F. Fry them for 1-2 minutes, and transfer them to paper towels.

3. Warm the salsa. Add about 1 cup of salsa to the bottom of a pan. If you’re using store-bought salsa, I would add a splash of chicken broth or water and mix it in just to thin it out a bit. Set it over medium-low heat. When it’s warm, add in the chips.

4. Toss the chips in the sauce. And then plate it up. Add the cotija cheese on top, drizzle of crema, green onions and top it with the egg.

5. Serve it up. Garnish with crema, cotija cheese, cilantro and and eat immediately.

Recipe Tip

• Using store-bought chips – If you want to avoid frying up your own tortillas, use store-bought. I would seek out sturdier, thicker chips and toss them quickly in the sauce and serve immediately.
• Use store-bought salsa – I recommend the Herdez salsa verde or the Siete Foods green salsa. Both are amazing. But if they’re too thick (tomatillos tend to have a lot of pectin in them), feel free to thin them out with a splash of chicken stock.

Recipe FAQs

What’s the difference between Chilaquiles Rojas and Chilaquiles Verdes

Chilaquiles rojas consists of dried chiles, cooked with tomatoes. Chilaquiles Verdes is made with a tomatillo salsa that’s usually known as salsa verde. It’s deliciously tart and tangy.

What’s the difference between Chilaquiles and Migas?

If you’ve ever been to Texas you might’ve had migas for breakfast. Migas means “crumbs” in Spanish and in Texas the migas are usually made with fried tortilla chips, a tomato-based red sauce and scrambled eggs. I will say they’re similar to chilaquiles but different. I like to think of them as their cousin.



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To Make the Tortilla Chips:

• To a cast iron skillet, set over medium heat, add the neutral oil. Heat until it reaches about 300F.

• Drop in a handful of quartered tortillas and fry until lightly golden brown and flip. This takes about 1-2 minutes to fry each batch. Transfer the chips to a bed of paper towels and sprinkle with salt immediately. Repeat with the remaining tortillas.

To Make the Chilaquiles

• In a medium skillet (you could use the same one, just discard the oil). Add the salsa verde to the bottom of the skillet. Set over medium-low heat. If you’re using store-bought, add a splash of water or chicken broth to thin it out a bit. I find them to be on the thicker side.

• When the salsa is warm, add the chips and toss them until thoroughly coated. Divide amongst two bowls.

• Fry up the eggs in a non-stick skillet.

• Garnish the chilaquiles with a drizzle of sour cream or crema, a handful of crumbled cotija cheese, some sliced red onion, handful of cilantro leaves and garnish with limes. Add the egg on top and serve immediately.

Tips and Tricks: 

• Using store-bought chips – If you want to avoid frying up your own tortillas, use store-bought. I would seek out sturdier, thicker chips and toss them quickly in the sauce and serve immediately.
• Use store-bought salsa – I recommend the Herdez salsa verde or the Siete Foods green salsa. Both are amazing. But if they’re too thick (tomatillos tend to have a lot of pectin in them), feel free to thin them out with a splash of chicken stock.

Calories: 350kcal | Carbohydrates: 12g | Protein: 10g | Fat: 23g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 12mg | Sodium: 33mg | Potassium: 74mg | Fiber: 5g | Sugar: 2g | Vitamin A: 32IU | Vitamin C: 10mg | Calcium: 32mg | Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.