5 from 12 votes
Chilaquiles Verdes Recipe
Chilaquiles Verdes combines crisp Mexican-style corn tortilla chips with a tangy, mildly spicy salsa verde made from tomatillos, serrano peppers, onion, and garlic. The salsa is boiled and blended to a smooth consistency before being simmered and tossed with the chips to coat. Optional garnishes include avocado, queso fresco, crema, cilantro, and sliced onions to add creaminess and freshness.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
6
servings
Calories:
463 kcal
Course:
Lunch
Cuisine:
Mexican
Ingredients
Salsa Verde
- 2 pounds tomatillos husk removed and washed
- 1 to 3 Serrano pepper use less and/or use jalapenos to make less spicy
- ¼ white onion peeled and left as one piece, medium
- 3 garlic peeled and left whole, cloves
- ½ cup water
- 1 teaspoon salt or to taste
Chilaquiles
- 12 ounces corn tortilla chips hard, Mexican style
- 1 avocado sliced; optional for garnishing
- ½ cup queso fresco optional for garnishing
- ½ cup Mexican crema or 1/2 cup sour cream thinned with a bit of milk, optional for garnishing
- ¼ cup cilantro optional for garnishing, finely minced
- ⅓ cup onion optional for garnishing, white variety, thinly sliced
Instructions
Salsa Verde:
- To a large saucepan, add the tomatillos, serranos, onion, garlic, cover with enough water to make sure the serranos don't rise up, and boil on high for 10 minutes.
- Using a tongs, transfer the ingredients to the canister of a blender, discarding the cooking water.
- Add 1/2 cup fresh water and salt to the canister and blend on high speed for about 2 to 3 minutes, or as desired until the salsa is as smooth as desired.
Cup of Yum
Chilaquiles:
- Transfer the sauce to a high-sided wide skillet and heat over medium-high heat until simmer, about 3 to 5 minutes.
- Add the tortilla chips, and pour the sauce over the chips, tossing and stirring to coat as necessary. Make sure all chips get coated. You may not need to use all the chips.
- Optionally garnish with avocado, queso fresco, crema, cilantro, and white onion as desired and to taste.
Notes
- Use hard Mexican-style corn tortilla chips to prevent sogginess; avoid thin regular chips.
- If unavailable, make your own chips by cutting corn tortillas into wedges and frying in hot oil until crisp.
- Chilaquiles are best eaten fresh; store leftovers airtight in the fridge up to 5 days, noting they will soften.
- Store any leftover salsa verde separately airtight in the refrigerator for up to 1 week.
Nutrition Information
Serving
1serving
Calories
463kcal
(23%)
Carbohydrates
54g
(18%)
Protein
9g
(18%)
Fat
26g
(40%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
16g
(94%)
Trans Fat
1g
(50%)
Cholesterol
24mg
(8%)
Sodium
725mg
(30%)
Fiber
9g
(36%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 463
% Daily Value*
| Serving | 1serving | |
| Calories | 463kcal | 23% |
| Carbohydrates | 54g | 18% |
| Protein | 9g | 18% |
| Fat | 26g | 40% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 16g | 94% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 725mg | 30% |
| Fiber | 9g | 36% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.