Chilaquiles Verdes Recipe: If you’ve never tried chilaquiles verdes, you’re in for a real treat. This traditional Mexican dish is the ultimate comfort food—crispy tortilla chips simmered in a zesty green salsa, topped with fresh ingredients like crema, cheese, onions, and sometimes a fried egg or shredded chicken. Whether you’re looking for a hearty breakfast, a weekend brunch, or a quick dinner, chilaquiles verdes deliver every time.
This guide walks you through every step, from selecting ingredients to garnishing your finished plate. Ready to bring bold, authentic flavors to your kitchen?
Let’s dive into the delicious world of chilaquiles verdes.
What Are Chilaquiles Verdes?
Chilaquiles verdes are a classic Mexican dish made by simmering crispy tortilla chips in green salsa (salsa verde). The word chilaquiles comes from the Nahuatl word chīlāquilitl, which roughly translates to “chili-soaked greens.” They’re traditionally served as a breakfast or brunch dish and often topped with eggs, shredded chicken, cheese, Mexican crema, and onions.
There are two main versions of chilaquiles: rojos (red) and verdes (green). The verde version uses tomatillos, jalapeños, cilantro, and garlic to create a vibrant, tangy salsa that balances heat and flavor perfectly.
Some people like them crispy, others like them soft and saucy—it really depends on how long the chips simmer in the salsa. But either way, chilaquiles verdes are always satisfying.
Why You’ll Love This Recipe
There are endless reasons to fall in love with this dish, but let’s cover the big ones:
- Authentic flavor: This recipe brings the real taste of Mexico to your table with just a few easy steps.
- Customizable: Add an egg, grilled chicken, or black beans—make it your own!
- Easy to make: Simple ingredients and a fast cook time make this perfect even for weekday mornings.
- Budget-friendly: Uses pantry staples and leftover tortillas, so it’s easy on the wallet.
- Perfect for leftovers: Got stale tortillas or leftover salsa? This is the best way to use them up.
Once you try this recipe, you’ll see why chilaquiles verdes are such a beloved dish.
The Perfect Time to Serve Chilaquiles
Wondering when to serve chilaquiles verdes? The beauty of this dish is its flexibility:
- Breakfast or Brunch: It’s traditionally served in the morning, especially with a fried egg on top.
- Lunch or Dinner: Just add protein like grilled chicken or beans for a filling meal.
- Hangover Cure: Chilaquiles are often considered a go-to food after a night out due to their comforting, satisfying texture and spicy kick.
- Leftover Savior: Got leftover tortillas or salsa? This dish turns scraps into something incredible.
List of Ingredients You’ll Need
Here’s what you’ll need to make chilaquiles verdes from scratch. You might already have most of these in your kitchen!
Fresh Ingredients
- 1 lb tomatillos, husked and rinsed
- 1–2 jalapeño peppers, stemmed
- 2 cloves garlic, peeled
- ½ white onion, roughly chopped
- ½ cup fresh cilantro
- 1 tsp salt (to taste)
- ½ cup water or chicken broth
- 10–12 corn tortillas, cut into triangles
- 1–2 tbsp vegetable oil (for frying)
Pantry Staples
- Mexican crema (or sour cream)
- Queso fresco or cotija cheese
- Avocado slices (optional)
- Fried egg (optional)
- Shredded chicken or beans (optional)
- Salt and pepper, to taste
The fresher your ingredients, the better the outcome. Let’s talk about which tortillas and salsa to choose next.
Choosing the Right Tortillas
The foundation of chilaquiles is simple: corn tortillas. But not just any tortillas—day-old or slightly stale ones are perfect because they hold up better when fried and don’t get soggy too quickly in the salsa.
Tips for picking the best tortillas:
- Corn over flour: Always use corn tortillas for authentic texture and taste.
- Thicker tortillas: These hold up better when cut and fried.
- Let them dry out: If your tortillas are fresh, leave them out overnight or bake them briefly to remove excess moisture.
Want to skip frying? You can bake or air-fry them, but frying gives you the classic crunch.
Homemade vs. Store-Bought Salsa Verde
While store-bought salsa verde can save time, nothing beats the flavor of homemade green salsa made from roasted tomatillos, garlic, onions, and jalapeños. It’s tangy, spicy, and packed with freshness.
Why make it from scratch?
- You control the heat
- No preservatives or added sugar
- It’s just way more flavorful
But if you’re in a rush:
- Choose a high-quality salsa verde with natural ingredients
- Look for brands like Herdez or Frontera for decent taste
Still, even the best store-bought salsa can’t beat fresh.
Essential Tools for Cooking Chilaquiles
You don’t need any fancy gadgets, but having the right kitchen tools can make cooking easier and faster.
Must-Haves:
- Blender or food processor (for the salsa)
- Large skillet or sauté pan
- Slotted spoon (for frying chips)
- Tongs (to toss the chips in salsa)
- Paper towels (to drain fried tortillas)
- Knife and cutting board
That’s pretty much it. Now let’s get cooking!
Step-by-Step Guide to Make Chilaquiles Verdes
Let’s walk through the full process of making chilaquiles verdes from scratch.
Step 1: Prepare the Salsa Verde
Start by making the salsa verde. Boil tomatillos and green chilies until soft, then blend them with garlic, onion, cilantro, and a pinch of salt. Blend until smooth or slightly chunky, depending on your preference. Simmer the salsa briefly in a pan to deepen the flavor and remove any raw edge.
Step 2: Fry or Bake the Tortilla Chips
Cut corn tortillas into wedges. For frying, heat oil and fry the tortilla pieces until golden and crisp, then drain on paper towels. For a lighter option, bake the tortilla wedges in the oven until crunchy. Crispy chips are key—they need to hold up when coated in sauce.
Step 3: Simmer the Chips in Salsa
Heat the prepared salsa verde in a wide skillet over medium heat. Add the tortilla chips and gently toss to coat them evenly. Simmer briefly—just 1–2 minutes—until the chips soften slightly but still retain some crunch. Avoid overcooking or they’ll turn mushy.
Step 4: Add Toppings and Serve
Remove from heat and top with crumbled queso fresco, sliced onions, fresh cilantro, and a drizzle of crema. Add a fried egg or shredded chicken if desired. Serve immediately while hot.
Bright, tangy, and comforting, chilaquiles verdes are perfect for breakfast, brunch, or a quick, satisfying meal 🌮✨
Best Toppings for Chilaquiles Verdes
Toppings are where your chilaquiles really come to life. Think of them like the final brushstrokes on a painting—they don’t just make the dish look better, they add bursts of flavor and texture.
Classic Toppings:
- Mexican crema: Similar to sour cream but a bit thinner and tangier. It cools down the heat of the salsa.
- Queso fresco or cotija cheese: Crumbly and salty, perfect for balancing the salsa’s tang.
- Thinly sliced red or white onion: Adds a sharp bite and crunch.
- Avocado slices or guacamole: Creamy, rich, and cooling.
- Fresh cilantro: For a pop of freshness and color.
For More Heft:
- Fried or scrambled egg: Great for breakfast-style chilaquiles.
- Shredded chicken: Makes it heartier and perfect for lunch or dinner.
- Refried beans or black beans: For added protein and creaminess.
- Pickled jalapeños: A tangy, spicy punch.
Don’t be shy with your toppings. Load up and make your plate truly your own.
Protein Options to Add
If you want your chilaquiles verdes to go from side dish to main event, adding protein is the way to go.
Top Protein Choices:
- Shredded Chicken: Classic and easy. Use leftover rotisserie or grilled chicken for convenience.
- Eggs: A sunny-side-up or over-easy egg adds richness. The runny yolk mixes beautifully with the salsa.
- Chorizo: Crumbled and cooked chorizo adds spice and depth.
- Carnitas or Barbacoa: For a more indulgent version, use slow-cooked pork or beef.
- Tofu or Tempeh: A great vegetarian option if marinated and pan-fried.
These protein options not only bulk up your meal, they create endless variations of this dish—so you never get bored.
Chilaquiles Verdes Variations You Can Try
One of the best things about chilaquiles verdes is how adaptable they are. Here are a few creative ways to switch things up:
Regional Variations:
- Chilaquiles con Pollo: Add shredded chicken and top with more salsa.
- Chilaquiles Norteños: Includes refried beans, grilled meat, and extra cheese.
- Chilaquiles Poblanos: Uses a creamy green poblano sauce instead of salsa verde.
Creative Twists:
- Vegan chilaquiles: Use plant-based cheese and crema alternatives, add black beans or sautéed mushrooms.
- Extra spicy: Add serrano peppers to the salsa or drizzle with hot sauce.
- Baked casserole-style: Layer chips, salsa, cheese, and toppings in a baking dish and bake until bubbly.
Play around and make them your own. The options are endless!
Common Mistakes to Avoid
Even though chilaquiles are simple to make, a few missteps can mess with the magic. Here’s what to avoid:
1. Using Fresh Tortillas
Fresh tortillas will get mushy fast. Use day-old or stale corn tortillas for better texture.
2. Overcooking the Chips in Salsa
Simmer just long enough to coat the chips—too long and they’ll turn soggy.
3. Not Seasoning the Salsa
Always taste and season your salsa. A bland salsa makes for bland chilaquiles.
4. Skipping the Toppings
The toppings add flavor, contrast, and texture. Don’t skip them!
5. Making It Too Far in Advance
Chilaquiles are best served immediately. If you wait too long, the chips lose their crunch.
Follow these tips, and you’ll nail it every time.
How to Store and Reheat Leftovers
Let’s be real—chilaquiles are best eaten fresh. But if you’ve got leftovers, here’s how to make the most of them.
To Store:
- Place in an airtight container in the fridge.
- Eat within 1–2 days for best flavor and texture.
To Reheat:
- Reheat in a pan over medium heat. Add a splash of water or broth to loosen up the salsa.
- You can also microwave them, but they may become soggier.
Pro tip: Keep the chips and salsa separate if you’re meal prepping. Mix and heat them together just before eating to preserve the texture.
Nutritional Value and Health Benefits
Chilaquiles verdes aren’t exactly “diet food,” but they can be a balanced and nourishing meal—especially when made at home.
Per Serving (without protein, average size plate):
- Calories: ~350–450
- Carbs: ~35–40g
- Protein: ~6–10g
- Fat: ~20–25g
Health Boosting Tips:
- Use baked tortilla chips instead of fried.
- Add beans or lean protein like grilled chicken.
- Top with avocado for healthy fats.
- Use low-fat crema or Greek yogurt.
You can totally enjoy chilaquiles verdes as part of a balanced lifestyle—it’s all about how you build your plate.
Serving Suggestions and Side Dishes
Want to turn your chilaquiles into a full meal? Here are some perfect sides and pairings:
Breakfast/Brunch Pairings:
- Refried or black beans
- Scrambled eggs
- Fresh fruit or fruit salad
- Mexican coffee or café de olla
Lunch/Dinner Pairings:
- Mexican rice
- Grilled veggies or sautéed greens
- A light salad with lime vinaigrette
- Agua fresca or a cold beer
Make it a full fiesta on your plate!
FAQs about Chilaquiles Verdes Recipe
1. Can I make chilaquiles verdes with store-bought chips?
Yes, but try to use thick, sturdy tortilla chips so they don’t get soggy too fast.
2. How spicy is salsa verde?
It depends on the peppers you use. Jalapeños are mild to medium. Add or remove seeds to control the heat.
3. Can I make this recipe vegan?
Absolutely! Use plant-based crema and cheese, and skip the eggs and meat.
4. What’s the difference between chilaquiles and nachos?
Chilaquiles are simmered in salsa, while nachos are layered with toppings and baked. Different texture and taste!
5. Can I use red salsa instead of green?
Sure! That would make them chilaquiles rojos—just as tasty with a different flavor profile.
Conclusion
There you have it—a full, flavor-packed guide to mastering Chilaquiles Verdes at home. From crispy tortilla chips to tangy salsa verde and all your favorite toppings, this dish is a celebration of color, taste, and tradition.
Whether you serve it for breakfast, brunch, or dinner, this recipe delivers comfort and satisfaction every time. And with so many ways to customize it, you’ll never get bored.
Now go ahead—grab those tortillas, blend up that salsa, and treat yourself to a plate of homemade Mexican goodness.
