One of my favorite Saturday morning breakfasts: Chilaquiles Verdes, or Green Chilaquiles with Fried Eggs.
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We don’t do Sunday brunch at my house. Instead, it’s Saturday breakfast.
On Saturdays, we usually wake up late. My son will play his computer games. My husband and I will catch up on social media while drinking a pot of coffee.
Then, I make a big breakfast followed by all three of us cleaning the house and a bike ride over to the karate dojo.
Table of Contents
Instructions
- Cut the corn tortillas into triangles.
- Set them aside.
- Meanwhile, heat the oil.
I slice the corn tortillas into triangles, kind of like mini pizza slices. You can dice the tortillas too.
In Mexico, many restaurants will skip this step and use corn chips. At buffets, you might see chips next to green salsa for you to assemble.
How to Make Baked Corn Tortilla Chips: Grease a baking pan with oil. Brush the top of the tortillas lightly with oil. Place the cut tortillas on the pan. Bake at 400 degrees F for 8 minutes. Turn and bake for another 4 minutes.
For me, it wouldn’t be Chilaquiles Verdes without making fried corn tortilla chips.
Watch them carefully while they are frying. It will only take a few minutes.
- Lay them down on a paper towel to drain.
- Salt the tortilla chips.
You won’t have another opportunity to salt the tortilla chips. Add salt while they are still hot. The oil will help the salt stick to the tortilla chips.
This authentic Chilaquiles recipe is so easy to make. However, This is one dish where you can’t swap out corn tortillas for flour tortillas.
- Return the tortilla chips to the pan and add tomatillo salsa verde.
- Turn to coat everything in the salsa.
This will only take a few minutes over a low to medium flame.
To make this recipe for Chilaquiles Verdes go faster, make the salsa verde ahead of time.
My mother would hate me for saying this but you can also use store bought salsa verde. With her, everything is from scratch.
Adding salsa verde is what makes this recipe “green chilaquiles.”
Please Note: To make Chilaquiles Rojos, you use Mexican red salsa.
- Lastly, fry the egg.
- Get the desired toppings ready – queso fresco, slices of onion, and sour cream.
You might see “Chilaquiles Verdes con Pollo” served at some restaurants in Mexico. This means that they are adding chicken to the side. It is usually a chicken cutlet. They might or might not be adding a runny egg.
• Chicken Chilaquiles, though, would make this a yummy recipe for breakfast, lunch, or dinner.
Gotta admit. The fried egg, for me, is what really makes this dish. That yolk is no joke. Delicious and creamy. Yum!
My son calls them “Chili Killers.” He must’ve been playing a lot of video games that do not have the Mama Maggie’s seal of approval. (rolling eyes… )
• I highly advise you call everyone to the table and serve right away. The fried tortillas mixed with the salsa verde get a little mushy.
You want just enough crunch and texture to the chips when you bite into them.
That is why tortillas chips are a good option for this recipe. They won’t get mushy as quickly as freshly fried tortilla chips.
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This traditional Mexican breakfast recipe is a favorite in Mexico. Although, people have been reinventing it.
• I recently saw someone make a Torta de Chilaquiles, basically it’s a sandwich stuffed with chilaquiles. Don’t knock it til you try it. It’s incredibly delicious!!
Chilaquiles Verdes con Huevos Fritos, or Chilaquiles with Fried Eggs, is the ultimate breakfast food. This hearty and delicious dish is the perfect way to start your day. Hope you and your family enjoy!
Chilaquiles Verdes
Ingredients
To Make Tortilla Chips:
- 8 corn tortillas sliced into triangles
- 1 cup oil
- salt (as desired)
For the Salsa:
- 2 lbs tomatillos (about 16 tomatillos)
- 4 serrano peppers (stems removed)
- 2 garlic cloves
- ¼ onion rough chopped
- 4 cups water (enough to cover the tomatillos)
- ½ bunch cilantro
- 1 teaspoon salt (add more, if desired)
- 4 eggs (optional, but recommended)
Toppings:
- queso fresco crumbled
- white onion slices or finely diced
- sour cream
- cilantro chopped
Instructions
To Make Tortilla Chips:
- In a large skillet, heat the oil.
- Add the corn tortillas, working in small batches.
- Do not overcrowd the pan, or the tortilla will not fry properly.
- Fry for 1-2 minutes on each side, or until golden brown.
- Remove from pan and place the tortillas on a paper towel to drain any excess oil.
- Salt the tortilla chips.
- Discard the oil from the pan, except about 2 tablespoons of oil.
To Make the Salsa Verde:
- Remove the husks from the tomatillos and rinse.
- Add the tomatillos, serranos, onion, and garlic into a pot.
- Cover with water and boil for 8-10 minutes.
- Discard water.
- To a blender, add the tomatillos, serranos, onion, garlic, salt, and cilantro.
- Blend until smooth.
How to Assemble the Chilaquiles:
- Heat the remaining 2 tablespoons olive oil in a large skillet.
- Add the salsa verde to the pan, and cook for 2 minutes, stirring occasionally.
- Return the fried tortillas to the pan.
- Toss gently to coat the tortillas in the salsa.
- Once the tortillas are completely coated in the salsa, remove from heat.
- Meanwhile, in a separate pan, fry the eggs, if using.
- To plate, add chilaquiles then top with queso fresco, onion, sour cream, and cilantro.
- Serve with the eggs on the side and enjoy!
Notes
Nutrition
More Mexican Breakfast Recipes:
Huevos a la Mexicana, or Mexican-Style Bacon and Eggs is a yummy and classic Mexican breakfast. So yummy and perfect any day of the week.
Nopales con Huevo (Cactus with Eggs) is an easy and healthy Mexican breakfast. Add tortillas, queso fresco, and enjoy this yummy dish.
Steak Huevos Rancheros, Huevos Rancheros con Bistec, topped with cilantro and queso fresco makes a hearty breakfast. Perfect for Sunday brunch. That egg… YUM!
Maria Meza
Thank you very much for this amazings recipes , my Mom was also born in Zacatecas and went to live in Durango City.
Maggie U
Glad you enjoyed this recipe!
Lathiya
Wow, this is a new dish to make to make with tortillas. Looks so easy and yum.
Maggie U
This recipe is delicious. Hope you try it!
Jen Talley
This looks like a unique recipe! I love all the flavors! I can’t wait to try it!
Patricia Ramos
It’s really yummy. Hope you try it!
Marina
This recipe looks delicious!
Patricia Ramos
Thanks! Hope you try it.
Chef Dennis
I hope it’s breakfast soon so I can finally cook this Chilaquiles Verdes! Looks really scrumptious!
Patricia Ramos
They really are! Perfect for breakfast
Amy
I should host more brunch parties! This would go down so well!
Patricia Ramos
It would! you cannot go wrong with this recipe!
Debra
Oh….my kids will love these. We order them in restaurants as a favorite whenever we see them….I’m so glad to have a recipe to try them at home.
Patricia Ramos
It’s delicious! I think you”ll love it.
Emily Flint
I love chilaquiles but I’ve only had red so now I can’t wait to try it with salsa Verde and fried chips!
Patricia Ramos
It is really good! Hope you try this recipe.
Sue
I love the fact that this uses salsa verde, one of my favorites!
Patricia Ramos
Salsa verde is the best! Hope you try it.
Michele Peterson
I often have a lot of corn tortillas leftover and a lot of salsa verde so will give this a try. My husband will love this as a way to begin the weekend.
Patricia Ramos
I think you will love this recipe. It’s really yummy!
Robyn
I need to try this, what a great start to a Saturday! And those runny yolks mixing in and coating everything sound amazing!
Patricia Ramos
It is amazing! Hope you try it.
Alexandra
I love the idea of enjoying these over a relaxing weekend breakfast!
How flavoursome this is – and I love that you fry the tortilla chips!
Patricia Ramos
Perfect for a relaxing weekend! Hope you try it!
Mira
OMG I LOVE chilaquiles! I’ve never had them verde though, only rojas.
Maggie Unzueta
Rojas are good too, but I prefer the verdes. 🙂
Denisse | Le Petit Eats
Chilaquiles is one of my favorite breakfasts of all time!
Maggie Unzueta
I could eat chilaquiles every morning.
Rachel Cossette
Omg I love chilequiles! So delicious and my guy would love if I made this lol thanks!
Maggie Unzueta
Don’t know one person who wouldn’t like these. Hope your guy likes them!
Kelly
Love the nickname your son gave them…”chili killers”….hahaha! Looking forward to giving these a try!
Maggie Unzueta
No chili killers, but they will bring your brunch to life. 😉
Quinn Caudill
Yeah we are the same about Saturday breakfast instead of Sunday Bruch. I think I know what is on the menu this weekend. Thanks for sharing!
Maggie Unzueta
Hope you and your family enjoyed Saturday brunch. 🙂