Chilaquiles Verdes: A Traditional Mexican Recipe
A classic Mexican dish featuring crispy, lightly fried corn tortillas smothered in a vibrant and tangy salsa verde. Perfect for breakfast, brunch, or any time you crave authentic Mexican flavors.🌮🌶️
Print Share on Twitter Share on FacebookServings: 4 servings
Calories: 341kcal
Equipment
- Medium saucepan – To boil the tomatillos, jalapeños, and onion.
- Blender – To make the salsa verde.
- Sharp knife – To cut the tortillas into triangles.
- Large skillet or sauté pan – To fry the tortilla wedges.
- Wooden spoon or spatula – To stir and flip the tortillas while frying.
- Large plate with paper towels – To drain the fried tortillas.
- Small bowls – For garnishes like cotija cheese, crema, and cilantro.
Ingredients
- For the Salsa Verde:
- 1 pound tomatillos husked and rinsed (approximately 10 medium-large tomatillos)
- 3 jalapeño peppers stemmed and seeded
- ½ medium white onion
- Water as needed for boiling
- ½ cup cilantro
- 2 cloves garlic
- 1 tablespoon lime juice juice of about ½ lime
- 1 teaspoon kosher salt
- For the Tortilla Chips:
- 12 corn tortillas cut into eighths
- 4 tablespoons vegetable oil for frying
- For Serving:
- Cotija cheese crumbled
- Chopped cilantro
- Diced white onions
- Sour cream or Mexican crema
- Fried eggs optional but highly recommended
Instructions
- Prepare the Salsa Verde:
- In a medium pot, add the tomatillos, jalapeños, and onion. Pour in enough water to cover completely.
- Bring to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 8 minutes.
- Using a slotted spoon, transfer the boiled tomatillos, jalapeños, and onion to a blender.
- Add the cilantro, garlic, lime juice, and salt. Blend until smooth. Taste and adjust salt as needed.
- Make the Tortilla Chips:
- Stack the corn tortillas and cut them into eighths to form small triangle wedges.
- Line a large plate with paper towels and set aside.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
- Fry half of the tortilla wedges, stirring every minute, until crispy (about 8 minutes).
- Transfer the fried tortillas to the prepared plate to drain. Repeat the process with the remaining oil and tortillas.
- Assemble the Chilaquiles:
- Return all fried tortillas to the skillet.
- Pour the prepared salsa verde over the tortillas and gently toss to coat evenly.
- Serve and Garnish:
- Serve immediately, topped with cotija cheese, cilantro, onions, and a dollop of Mexican crema.
- For an extra treat, add a sunny-side-up or fried egg on top.
Video
Notes
🌿 Homemade Salsa Verde: I highly recommend making your own salsa verde. However, if you’re short on time, you can use 1½ cups of your favorite store-bought salsa verde instead. 🔥 Baked Tortilla Chips: Spread the tortilla wedges on two greased baking sheets if you prefer baking over frying. Lightly spray them with nonstick spray or brush with olive oil, and bake them at 400°F for 10–15 minutes until they turn crispy. ❌ Avoid Store-Bought Chips: Homemade chips hold up better because pre-made chips get soggy quickly when mixed with salsa. 🍳 Serving Tip: Many people enjoy chilaquiles with eggs for breakfast, making this dish both hearty and satisfying.
Nutrition
Serving: 1serving | Calories: 341kcal | Carbohydrates: 46g | Protein: 8g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 880mg | Potassium: 510mg | Fiber: 8g | Sugar: 7g | Vitamin A: 351IU | Vitamin C: 19mg | Calcium: 147mg | Iron: 2mg
Nutrition Disclaimer
The Chef Marcy is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.