Corn tortillas sliced into triangles Oil Salt Tomatillos Serrano peppers Garlic Onion Water Cilantro Eggs Queso fresco crumbled Onion slices Sour cream
Cut the corn tortillas into triangles and set them aside. Meanwhile, heat the oil.
Watch them carefully while they are frying. Lay them down on a paper towel to drain and add salt.
To make this recipe for Chilaquiles Verdes go faster, make the salsa verde ahead of time.
Return the tortilla chips to the pan and add the tomatillo salsa verde. Turn to coat everything in the salsa.
Lastly, fry the eggs. Get the desired toppings ready – queso fresco, slices of onion, and sour cream.
I recommend serving right away. The fried tortillas mixed with the salsa verde get a little mushy.