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4.7 from 102 votes

Chilaquiles Verdes

Chilaquiles Verdes is a traditional Mexican dish made from lightly fried corn tortillas covered in a bright and flavorful salsa verde.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 341 kcal
Course: Breakfast
Cuisine: Mexican

Ingredients

  • 1 pound tomatillos, husked and rinsed (about 10 med-large tomatillos)
  • 3 Jalapeno peppers stemmed and seeded
  • ½ medium white onion
  • water, as needed
  • ½ cup cilantro
  • 2 cloves garlic
  • 1 tablespoon lime juice (about ½ lime)
  • 1 teaspoon kosher salt
  • 12 corn tortillas
  • 4 tablespoons Vegetable oil, for frying
For serving
  • cotija cheese
  • chopped cilantro
  • diced white onions
  • sour cream or Mexican crema
  • fried eggs

Instructions

    Cup of Yum
  1. In a medium pot, add the tomatillos, jalapeños, onion, and enough water to completely cover them. Bring to a boil over medium-high heat, reduce heat to low, cover, and simmer for 8 minutes.
  2. Using a slotted spoon, transfer the tomatillos, jalapeños, and onion to a blender. Add the cilantro, garlic, lime juice, and salt and blend until smooth. Taste and add more salt as needed.
  3. Stack the corn tortillas on top of each other and cut them into eighths to create small triangle wedges. Line a large plate with paper towels and set aside.
  4. Working in batches, heat 2 tablespoons of the vegetable oil in a large sauté pan or skillet over medium-high heat.
  5. Add half of the tortillas and fry for 8 minutes, stirring every minute or so, until they are crispy. Transfer them to the lined plate to drain and repeat the frying proess with the remaining 2 tablespoons of oil and tortilla wedges.
  6. Add all of the fried tortillas back to the pan and pour the salsa verde on top. Gently toss together to coat.
  7. Serve immediately and garnish with cotija cheese, cilantro, onions, and Mexican crema.

Notes

  • I highly recommend you make your own salsa, but if you don’t have time, feel free to use 1 1/2 cups of your favorite store-bought salsa verde!
  • If you don’t want to lightly fry the tortilla wedges, you can bake them instead. Simply spread them in a single layer on two greased baking sheets and  lightly spray the tops with nonstick cooking spray or brush with olive oil. Bake at
  • 400°F for
  • 10 to 15 minutes until crispy.
  • I don’t recommend using store bought tortilla chips because they tend to get soggy really quickly when mixed in the sauce, whereas homemade chips are sturdier and can withstand more liquid.
  • One of the most popular ways to serve chilaquiles is with a fried or sunny side up egg!
  • I highly recommend you make your own salsa, but if you don’t have time, feel free to use 1 1/2 cups of your favorite store-bought salsa verde!
  • If you don’t want to lightly fry the tortilla wedges, you can bake them instead. Simply spread them in a single layer on two greased baking sheets and  lightly spray the tops with nonstick cooking spray or brush with olive oil. Bake at 400°F for 10 to 15 minutes until crispy.
  • I don’t recommend using store bought tortilla chips because they tend to get soggy really quickly when mixed in the sauce, whereas homemade chips are sturdier and can withstand more liquid.
  • One of the most popular ways to serve chilaquiles is with a fried or sunny side up egg!

Nutrition Information

Serving 1serving Calories 341kcal (17%) Carbohydrates 46g (15%) Protein 8g (16%) Fat 16g (25%) Saturated Fat 4g (20%) Cholesterol 13mg (4%) Sodium 880mg (37%) Potassium 510mg (15%) Fiber 8g (32%) Sugar 7g (14%) Vitamin A 351IU (7%) Vitamin C 19mg (21%) Calcium 146mg (15%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 341

% Daily Value*

Serving 1serving
Calories 341kcal 17%
Carbohydrates 46g 15%
Protein 8g 16%
Fat 16g 25%
Saturated Fat 4g 20%
Cholesterol 13mg 4%
Sodium 880mg 37%
Potassium 510mg 11%
Fiber 8g 32%
Sugar 7g 14%
Vitamin A 351IU 7%
Vitamin C 19mg 21%
Calcium 146mg 15%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.