Chilaquiles Verdes Recipe

There’s something deeply comforting about the way chilaquiles verde come together—crispy tortilla chips soaking up warm, zesty tomatillo salsa in a skillet, just like the ones my abuela used to make. Chilaquiles verde have always been my go-to when I want a breakfast that feels both nostalgic and satisfying, especially on slow mornings when I crave something cozy but flavorful.

With every bite, the bright tang of the verde sauce pairs beautifully with the crunch of the tortillas, creating a dish that’s as simple as it is soul-soothing. Whether you top your chilaquiles verde with a runny egg, tender shredded chicken, or keep it purely vegetarian, there’s no wrong way to enjoy this traditional favorite. For me, chilaquiles verde aren’t just a recipe—they’re a little taste of home.

Why Chilaquiles Verdes Are Perfect for Any Morning

Chilaquiles verde have been at the heart of Mexican breakfast traditions for generations, and in my kitchen, they’re a cherished weekend ritual. There’s something special about transforming simple ingredients—like leftover tortilla chips and roasted tomatillo salsa—into a dish that feels both homey and vibrant. The tangy heat of the verde sauce clings to every chip, creating a comforting bite that’s bold without being heavy. I love how chilaquiles verde strike that perfect balance—hearty enough to satisfy, yet light enough to keep you going. Whether I’m throwing it together on a busy morning or lingering over brunch with family, chilaquiles verde always bring a little joy to the table.

Jump to:

• Ingredients
• Instructions
• Dietary Benefits & Serving Suggestions
• Recipe Variations & Substitutions
• Equipment for Making Chilaquiles Verdes
• Storage Instructions
• The Secret to Soulful Chilaquiles Verde: A Trick My Abuela Taught Me
• FAQ
• What to Serve with Chilaquiles Verde: A Delicious Ending to a Cozy Brunch
• Related
• Pairing
• Authentic Chilaquiles Verde Recipe

Ingredients

For the Salsa Verde:

• Fresh tomatillos, husks removed and rinsed
• Serrano or jalapeño peppers (adjust to taste)
• White onion, quartered
• Garlic cloves, peeled
• Fresh cilantro leaves
• Salt (or to taste)
• Chicken or vegetable broth

For the Chilaquiles:

• Thick tortilla chips (day-old or slightly stale work best)
• Vegetable oil
• White onion, thinly sliced
• Prepared salsa verde
• Mexican crema or sour cream
• Queso fresco or cotija cheese, crumbled
• Red onion, thinly sliced for garnish
• Fried eggs (optional)
• Avocado, sliced
• Fresh cilantro for garnish
• Lime wedges for serving

The key to great chilaquiles verdes starts with quality tortilla chips – thick, sturdy ones that won't turn mushy when they meet the salsa. Fresh tomatillos should feel firm and bright green under their papery husks. For a gluten-free option, make sure your tortilla chips are certified gluten-free. Vegetarians can skip the chicken broth and use vegetable broth instead, while those avoiding dairy can substitute the crema with cashew cream and nutritional yeast for the cheese.

See recipe card for quantities.

Instructions

Prepare the Salsa Verde

1. Preheat your broiler and line a large baking sheet with parchment paper.
2. Place the tomatillos, peppers, onion quarters, and garlic cloves on the prepared baking sheet.
3. Broil for 8-10 minutes, turning once halfway through, until the tomatillos are charred and softened, and the peppers have dark spots on their skin.
4. Let the roasted vegetables cool slightly for 5 minutes to make handling easier.
5. Transfer all roasted vegetables to a blender and add the cilantro, salt, and chicken broth.
6. Blend until smooth but still slightly chunky – you want some texture in your salsa verde.
7. Taste and adjust seasoning with more salt or peppers as needed. The salsa should be bright, tangy, and have a nice kick without being overwhelming.

Prepare the Chilaquiles Base

1. Heat the vegetable oil in a large, heavy-bottomed skillet or cast-iron pan over medium heat.
2. Add the sliced white onion to the hot oil and cook for 3-4 minutes until softened and lightly golden.
3. Pour the prepared salsa verde into the skillet with the onions, stirring to combine.
4. Bring the mixture to a gentle simmer, then reduce heat to medium-low.
5. Let the salsa cook for 5-7 minutes, stirring occasionally to prevent sticking.
6. The salsa should reduce slightly and develop a deeper flavor during this cooking time.

Add the Tortilla Chips

1. Working quickly to maintain the chips' texture, add all the tortilla chips to the simmering salsa verde.
2. Using a large spoon or spatula, gently fold the chips into the sauce in a lifting motion rather than stirring.
3. Make sure all chips are well coated with the salsa but avoid over-mixing which can break them apart.
4. Continue folding gently for 2-3 minutes until the chips have absorbed some salsa but still retain structure.
5. The chips should soften slightly on the outside but maintain a slight bite in the center.
6. Remove the skillet from heat immediately once the desired texture is reached.

Final Assembly and Serving

1. Let the chilaquiles rest in the skillet for 1-2 minutes off the heat to allow flavors to settle.
2. Divide the hot chilaquiles among serving plates using a large spoon to maintain the chip structure.
3. Immediately drizzle Mexican crema or sour cream over each portion while the chilaquiles are still hot.
4. Sprinkle crumbled queso fresco or cotija cheese evenly over the top.
5. Add thin slices of red onion for a sharp, fresh contrast to the rich flavors.
6. If using fried eggs, cook them in a separate pan while the chilaquiles rest, then place one egg on top of each portion.
7. Garnish with fresh avocado slices and cilantro leaves just before serving.
8. Serve immediately with lime wedges on the side for guests to add as desired.

Hints and Tips for Perfect Green Chilaquiles

The secret to restaurant-quality chilaquiles verdes lies in timing and temperature control. Work quickly once you add the chips to prevent them from becoming too soft. If your salsa verde seems too thick, thin it with a bit more broth; if it's too thin, let it simmer longer before adding the chips.

For extra flavor depth, try using a mix of serrano and jalapeño peppers in your salsa verde. Serranos provide heat while jalapeños add a different kind of pepper flavor that complements the tomatillos beautifully.

Dietary Benefits & Serving Suggestions

Chilaquiles verdes offer a surprisingly nutritious start to your day. Tomatillos are packed with vitamin C and antioxidants, while the dish provides good amounts of fiber from the corn tortilla chips. When topped with eggs, you get high-quality protein that keeps you satisfied throughout the morning.

This Mexican breakfast pairs wonderfully with refried beans on the side, or serve it alongside fresh fruit like cantaloupe or papaya for a complete brunch spread. A cup of Mexican hot chocolate or café de olla makes an authentic beverage pairing that complements the dish's bright flavors.

Recipe Variations & Substitutions

Transform your chilaquiles verdes into chilaquiles verdes con pollo by adding shredded rotisserie chicken to the skillet along with the chips. For a heartier version, black beans make an excellent protein addition for vegetarians.

Create chilaquiles verdes rojos by mixing half tomatillo salsa with half red salsa for a beautiful color contrast and complex flavor profile. Those following a low-carb diet can substitute the tortilla chips with roasted zucchini slices or cauliflower florets for a creative twist on this Mexican breakfast classic.

For a vegan version, skip the cheese and crema, instead topping with sliced avocado, pumpkin seeds, and a squeeze of lime. The natural richness of avocado provides the creamy element while keeping the dish plant-based.

Equipment for Making Chilaquiles Verdes

A heavy-bottomed skillet or cast-iron pan works best for chilaquiles verdes because it distributes heat evenly and maintains temperature well. The thermal mass helps prevent the chips from cooking unevenly or burning.

A high-powered blender makes quick work of the salsa verde, creating the perfect texture without over-processing. If you don't have a blender, a food processor works well too, though you might need to scrape down the sides more frequently.

Storage Instructions

Fresh chilaquiles verdes are best enjoyed immediately, but you can prepare components ahead of time. Store the salsa verde in the refrigerator for up to one week, making it easy to whip up quick chilaquiles any morning.

If you have leftover prepared chilaquiles, store them in the refrigerator for up to 2 days, though the texture will be softer upon reheating. Reheat gently in a skillet over low heat, adding a splash of broth if needed to loosen the mixture.

FAQ

What to Serve with Chilaquiles Verde: A Delicious Ending to a Cozy Brunch

Now that your chilaquiles verde are sizzling and ready to serve, don’t stop there—complete your table with a sweet touch that makes brunch feel like a real occasion. These comforting green chilaquiles pair beautifully with a batch of soft, tangy Buttermilk Raspberry Muffins or a spoonful of bright, homemade Strawberry Rhubarb Jam spread on warm toast. Whether you're keeping things simple or going all-out for a special morning, chilaquiles verde offer the perfect balance of comfort and flavor. And trust me—from one home cook to another, once you’ve made this dish your own, it’ll become one of those recipes you return to again and again.

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Pairing

These are my favorite dishes to serve with this chilaquiles verde recipe: