4.4 from 24 votes
Chilaquiles Verdes with Roasted Tomatillo Salsa
Tomatillos, onion, garlic, and serrano peppers are oven-roasted for extra flavor and pureed with fresh cilantro and chicken stock. This sauce is great for enchiladas too.
Prep Time
15 mins
Cook Time
18 mins
Total Time
33 mins
Servings:
4
servings
Calories:
3698 kcal
Course:
Breakfast, Brunch
Cuisine:
Mexican
Ingredients
Roasted Tomatillo Salsa:
- 1 pound tomatillos husked, and rinsed
- 1 white onion peeled, and quartered
- 4 garlic cloves
- 2 Serrano peppers stems removed
- 1/8 teaspoon cumin ground
- 1 handful cilantro leaves
- 1 cup chicken stock unsalted chicken broth (fresh or packaged)
- 2 tablespoon all-purpose flour
- 1/8 teaspoon salt
- 1 tablespoon olive oil
Chilaquiles:
- 8 corn tortillas
- 1 tablespoon canola oil
- 3/4 cup Oaxaca cheese shredded
- 1/3 cup onion red, diced
- 2 to 3 egg cooked any style
- 1/2 cup queso fresco crumbled
Instructions
- On a baking sheet, broil tomatillos, onion, garlic, and serranos for 8 to 10 minutes. Transfer the roasted vegetables to a blender.
- Add cumin, cilantro, chicken stock, flour, and salt, and purée until smooth.
- Heat olive oil in a large skillet. Pour in blended sauce carefully to avoid too much splatter and bring it to a boil. Lower heat and simmer till thickened for about 6 to 8 minutes.
- Cut corn tortillas into triangles. In a large skillet heat oil and fry corn tortilla pieces until crunchy. Lower heat to low.
- Add 2 cups of sauce and mix only long enough to coat all the tortillas. Top with cheese while still over a low flame and cook just long enough for the cheese to melt.
- Remove from heat and sprinkle with onions. Serve with eggs any style and top with crumbled queso fresco.
Cup of Yum
Notes
- 8 medium tomatillos equals about 1 pound.
- Tortilla chips: I prefer frying my own tortilla chips. Not only is it a great way to use up a stack of tortillas, but the texture is also heartier, making them better for standing up to the sauce. See baking option below.
- To bake chips: Preheat the oven to 400 degrees F. Brush both sides of each tortilla lightly with oil. Cut corn tortillas into quarters. Arrange tortillas on a cookie sheet and bake for 5 to 10 minutes until crispy.
- Store-bought salsa verde: I highly recommend you make this easy sauce, but feel free to use your favorite store-bought salsa verde.
- Make ahead: Make the salsa verde ahead of time.
- Make it heartier: Add shredded chicken.
- Make it dairy free: Omit the cheese.
- Make it vegan: Omit the eggs and cheese and/or top with roasted veggies.
Nutrition Information
Calories
369.8kcal
(18%)
Carbohydrates
42.58g
(14%)
Protein
13.75g
(28%)
Fat
17.43g
(27%)
Saturated Fat
4.68g
(23%)
Cholesterol
97mg
(32%)
Sodium
376.3mg
(16%)
Potassium
678.58mg
(14%)
Fiber
6.74g
(27%)
Sugar
9.3g
(19%)
Vitamin A
855.11IU
(17%)
Vitamin C
50.64mg
(56%)
Calcium
173.07mg
(17%)
Iron
2.44mg
(14%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 3698
% Daily Value*
| Calories | 369.8kcal | 18% |
| Carbohydrates | 42.58g | 14% |
| Protein | 13.75g | 28% |
| Fat | 17.43g | 27% |
| Saturated Fat | 4.68g | 23% |
| Cholesterol | 97mg | 32% |
| Sodium | 376.3mg | 16% |
| Potassium | 678.58mg | 14% |
| Fiber | 6.74g | 27% |
| Sugar | 9.3g | 19% |
| Vitamin A | 855.11IU | 17% |
| Vitamin C | 50.64mg | 56% |
| Calcium | 173.07mg | 17% |
| Iron | 2.44mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.