Chilaquiles Verdes (Green Chilaquiles) Recipe
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 people
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Calories
468 kcal
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Course
Main Course, Brunch
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Cuisine
Mexican
Chilaquiles Verdes (Green Chilaquiles) Recipe
Description
In this recipe, tortilla triangles are brushed with oil, seasoned, and baked until crisp, providing a sturdy yet crunchy texture. Simmering them briefly in tangy tomatillo salsa verde softens the edges while retaining crisp centers. The dish is finished with crumbled queso fresco and drizzled crema, which add creaminess and mild saltiness. Fried eggs and refried beans are optional accompaniments that round out the meal.
This method preserves the best of both crispy and saucy textures in chilaquiles, a traditional Mexican breakfast. The baking approach offers a lighter alternative to frying. The use of homemade or store-bought salsa verde allows flexibility according to taste and time.
For convenience, the tomatillo salsa can be prepared ahead. Baking the tortillas avoids frying, but frying remains an option for those who prefer it. Adding rotisserie chicken can enhance the dish into a heartier meal.
Ingredients
- 12 corn tortillas cut into triangles
- 3 Tablespoons avocado oil For baking the tortillas. See note below, or vegetable oil
- 2 cups homemade Tomatillo Salsa Verde or store bought
- ⅓ cup queso fresco crumbled, or Cotija
- 2 to 4 egg optional
- ½ cup Mexican crema or cilantro Lime Rancho Crema
Instructions
- Heat oven to 350 degrees.
- Brush the corn tortillas triangles with olive oil (use 2 Tbsp or as much as needed) and place on a cookie sheet in a single layer. Sprinkle with kosher salt.
- Bake for about 12 to 15 minutes or until slightly brown and crispy. Set aside
- Meanwhile, add the 2 cups of Salsa Verde in a medium pan and simmer until hot.
- Add the crispy tortilla chips to the pan with the Salsa Verde and fold until all of the tortillas are covered.
- Serve immediately while the tortillas are crispy
- Top with crumbled queso fresco and drizzle some Mexican crema or my Cilantro Lime Rancho Crema
- Serve with fried eggs (optional) and refried beans.
Notes
- Oven-baking the tortilla chips is a lighter alternative to traditional frying, helping to maintain crispness while reducing oil use.
- You can prepare the tomatillo salsa in advance to speed up meal prep on busy days.
- If preferred, fry the tortillas in hot oil until golden and crispy instead of baking.
- Adding rotisserie chicken turns this into a more substantial meal quickly and conveniently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 468 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 468kcal | 23% |
| Carbohydrates | 43g | 14% |
| Protein | 25g | 50% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 25mg | 8% |
| Sodium | 1065mg | 44% |
| Potassium | 445mg | 9% |
| Fiber | 8g | 32% |
| Sugar | 11g | 22% |
| Vitamin A | 18IU | 0% |
| Vitamin C | 33mg | 37% |
| Calcium | 25mg | 3% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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