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Green Chilaquiles served on a plate and topped with two runny eggs.
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4.93 from 14 votes

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.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: Mexican
Servings: 4
Calories: 751kcal
Author: Maggie Unzueta

Ingredients

To Make Tortilla Chips:

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

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