Chilaquiles Verdes

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.

One of my favorite Saturday morning breakfasts: Chilaquiles Verdes con Huevos Fritos, or Green Chilaquiles with Fried Eggs.

How to Make Chilaquiles Verdes

• 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.

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 Red Chilaquiles (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.

Don’t Forget to Pin this for Later.
Follow me on Pinterest.

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

Chilaquiles Verdes is a yummy and traditional Mexican recipe made of fried tortillas tossed in a savory tomatillo sauce. Add a runny egg and more toppings. Perfect for Sunday brunch.

4.93 from 13 votes

Print Pin Rate

Course: Breakfast

Cuisine: Mexican

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4

Calories: 751kcal

Author: Maggie Unzueta

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
• ▢ 1/4 onion rough chopped
• ▢ 4 cups water (enough to cover the tomatillos)
• ▢ 1/2 bunch cilantro
• ▢ 1 tsp 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

Slice the corn tortillas into triangles, kind of like mini pizza slices.

You can’t swap out corn tortillas for flour tortillas.

Some people will also add chicken to this dish. 

Instead of making homemade salsa, you can use store bought. Be sure to cook it with oil before adding the tortilla chips. 

Nutrition

Calories: 751kcal | Carbohydrates: 38g | Protein: 11g | Fat: 64g | Saturated Fat: 6g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 38g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 683mg | Potassium: 805mg | Fiber: 8g | Sugar: 10g | Vitamin A: 621IU | Vitamin C: 30mg | Calcium: 96mg | Iron: 3mg

Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

Huevos a la Mexicana con Tocino, 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!