Chilaquiles Verdes is a beloved traditional Mexican dish that brings together crispy tortilla chips, tangy salsa verde, and a variety of delicious toppings. This Chilaquiles Verdes Recipe is perfect for breakfast or brunch, offering a comforting yet bold flavor. A staple in Mexican cuisine, chilaquiles date back to ancient Aztec times, when leftover tortillas were repurposed and cooked with sauce to create a hearty meal.
The beauty of chilaquiles verdes lies in their versatility. You can make them with homemade or store-bought tortilla chips, top them with eggs, chicken, or cheese, and customize them to suit your taste. Whether you’re looking for a quick and easy breakfast or a flavorful brunch, this Authentic chilaquiles verdes recipe will guide you step by step to create an authentic and mouthwatering dish.
Best Ingredients for Chilaquiles Verdes Recipe
Before we dive into making this delicious dish, let’s gather all the necessary ingredients. Chilaquiles Verdes consists of two main components: crispy tortilla chips and a flavorful salsa verde.
Essential Ingredients
For the Salsa Verde:
- Tomatillos (10-12 medium-sized) – These give the sauce its signature tangy flavor.
- Jalapeño or Serrano peppers (1-2, depending on spice preference) – Adds heat to the salsa.
- White onion (½ medium-sized, chopped) – Enhances the depth of flavor.
- Garlic cloves (2, minced) – Provides a rich, aromatic taste.
- Fresh cilantro (½ cup, chopped) – Adds a fresh and vibrant flavor.
- Chicken or vegetable broth (½ cup) – Helps create a smooth sauce consistency.
- Salt (to taste) – Balances all the flavors.
- Vegetable oil (1 tbsp) – For sautéing the salsa.
For the Tortilla Chips:
- Corn tortillas (10, cut into triangles) – Preferably stale tortillas for better texture.
- Vegetable oil (for frying) – Ensures crispiness.
- Salt (to taste) – Adds a finishing touch.
Toppings & Garnishes:
- Mexican crema or sour cream – Adds creaminess.
- Cotija or queso fresco cheese – Provides a salty, crumbly contrast.
- Sliced red onion – For extra crunch and mild sharpness.
- Avocado slices – Brings a creamy texture.
- Fried or scrambled eggs (optional) – Makes the dish more filling.
- Shredded chicken (optional) – Adds protein for a heartier meal.
Preparing the Salsa Verde
Salsa verde is the heart of chilaquiles verdes, giving the dish its signature tangy and mildly spicy flavor. Making this sauce from scratch ensures a fresh and authentic taste. Follow these simple steps to create a delicious homemade salsa verde.
Prepare the Tomatillos and Peppers
- Remove the husks from the tomatillos and rinse them well under running water to remove their sticky residue.
- In a medium saucepan, add the tomatillos and jalapeño or serrano peppers.
- Cover with water and bring to a boil over medium-high heat. Let them simmer for about 5-7 minutes, or until the tomatillos turn a dull green and soften. Avoid overcooking, as they can become too mushy.
- Drain and transfer them to a blender.
Blend the Salsa Verde
- Add chopped onion, garlic, fresh cilantro, salt, and ½ cup of chicken or vegetable broth to the blender with the tomatillos and peppers.
- Blend until smooth, adjusting the consistency with extra broth if needed.
Cook the Salsa Verde
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
- Pour the blended salsa into the skillet and let it simmer for 5 minutes, stirring occasionally. This step enhances the flavor and slightly thickens the sauce.
- Taste and adjust the seasoning with more salt if necessary.
Choosing the Right Tortillas & Making Crispy Chips
The foundation of great chilaquiles verdes is crispy tortilla chips that hold up well when mixed with the salsa. While you can use store-bought tortilla chips, making your own from corn tortillas provides a fresher, more authentic taste.
Selecting the Tortillas
- Use corn tortillas, preferably stale or day-old ones. Fresh tortillas contain more moisture, making them less crispy when fried.
- If using fresh tortillas, let them sit out for a few hours or overnight to dry out slightly.
Cutting the Tortillas
- Stack 10 tortillas and cut them into triangles (each tortilla can be cut into 6 or 8 pieces).
- Ensure they are evenly sized for consistent frying.
Frying the Tortillas
- Heat about ½ inch of vegetable oil in a large skillet over medium-high heat.
- To test if the oil is ready, drop a small piece of tortilla into the pan—it should sizzle immediately.
- Fry the tortilla triangles in small batches, flipping them occasionally with tongs until they turn golden brown and crispy (about 1-2 minutes per side).
- Transfer the chips to a paper towel-lined plate to drain excess oil.
- Sprinkle lightly with salt while still warm for extra flavor.
Alternative: Baking the Tortilla Chips (Healthier Option)
- Preheat the oven to 375°F (190°C).
- Arrange the tortilla triangles on a baking sheet in a single layer.
- Lightly brush with oil or spray with cooking spray.
- Bake for 12-15 minutes, flipping halfway through, until crispy and golden.
How to Make Authentic Chilaquiles Verdes Recipe
Now that we have our salsa verde and crispy tortilla chips ready, it’s time to bring everything together! Chilaquiles verdes should be cooked just enough to coat the chips in the sauce while maintaining some crunch. Follow these steps to achieve the perfect balance of texture and flavor.
Heating the Salsa Verde
- In a large skillet or pan, heat 1 tablespoon of vegetable oil over medium heat.
- Pour in the prepared salsa verde and let it simmer for 1-2 minutes, stirring occasionally.
Mixing in the Tortilla Chips
- Reduce the heat to low and carefully add the tortilla chips to the pan.
- Stir gently to coat the chips evenly in the salsa.
- Cook for 2-3 minutes, allowing the chips to absorb the sauce slightly without becoming too soggy. If you prefer crunchier chilaquiles, cook for less time.
Adding Toppings and Garnishes
Once the chips are coated in salsa, transfer them to a serving plate and top with your favorite garnishes. Popular toppings include:
Crumbled queso fresco or Cotija cheese – Adds a salty, tangy touch.
Mexican crema or sour cream – Balances the tanginess of the salsa.
Sliced avocado – Provides a creamy texture.
Fried or scrambled eggs – A classic addition for breakfast chilaquiles.
Shredded chicken – For a heartier meal, add pre-cooked chicken.
Sliced red onions & fresh cilantro – Enhances flavor and adds freshness.
Serving the Authentic Chilaquiles Verdes Recipe
Serve the chilaquiles immediately while they are warm and slightly crispy. Enjoy them with a side of refried beans, rice, or a fresh salad for a complete meal!
Variations of Chilaquiles Verdes recipe – Customizing the Recipe
One of the best things about Chilaquiles Verdes is how versatile they are! You can customize the dish by adding different proteins, adjusting the spice level, or even making a healthier version. Here are some delicious variations to try:
Chilaquiles Verdes recipe with Chicken
Adding shredded chicken makes chilaquiles a more filling meal. You can use:
- Rotisserie chicken for a quick option.
- Leftover grilled or roasted chicken for added flavor.
- Poached chicken breast, shredded and mixed into the chilaquiles.
✅ How to Add It: Stir the shredded chicken into the dish right after mixing the tortilla chips with the salsa verde. Let it cook for 1-2 minutes to absorb the flavors.
Chilaquiles Verdes recipe with Eggs
A classic Mexican breakfast variation includes fried or scrambled eggs on top.
✅ How to Add It:
- For fried eggs, cook them separately in a pan and place them on top of the plated chilaquiles.
- For scrambled eggs, mix whisked eggs into the chilaquiles while they are in the pan, allowing them to cook alongside the tortilla chips.
Vegan Chilaquiles Verdes Recipe
For a plant-based version, make a few substitutions:
- Use vegetable broth instead of chicken broth for the salsa verde.
- Replace the cheese with dairy-free alternatives or omit it entirely.
- Add black beans, sautéed mushrooms, or grilled tofu for protein.
- Use baked tortilla chips instead of fried ones for a healthier twist.
Spicy Chilaquiles Verdes
If you love extra heat, you can spice up your chilaquiles by:
- Adding extra serrano or jalapeño peppers to the salsa verde.
- Drizzling Mexican hot sauce on top.
- Sprinkling with crushed red pepper flakes or chili powder before serving.
Serving Suggestions for Chilaquiles Verdes Recipe
Chilaquiles verdes are a satisfying dish on their own, but they pair wonderfully with traditional Mexican sides and drinks. Whether you’re serving them for breakfast, brunch, or a hearty dinner, these accompaniments will enhance the meal.
Traditional Mexican Side Dishes
To complete your plate, consider adding one or more of these classic sides:
Refried Beans (Frijoles Refritos) – Creamy and flavorful, they add extra protein and richness. Serve them on the side or spread them on the plate before topping with chilaquiles.
Mexican Rice (Arroz Rojo) – A mildly spiced tomato-based rice that pairs beautifully with the tangy salsa verde.
Sliced Avocados or Guacamole – Adds creaminess and balances the acidity of the salsa.
Pico de Gallo – A fresh tomato, onion, and cilantro mix that brings a bright contrast to the dish.
Pickled Red Onions – A tangy addition that enhances the flavors of the chilaquiles.
Best Drinks to Pair with Chilaquiles Verdes
Depending on the time of day, here are some excellent drink options:
☕ Café de Olla – A traditional Mexican coffee brewed with cinnamon and piloncillo (unrefined cane sugar). Perfect for a breakfast pairing!
🥭 Aguas Frescas – Refreshing fruit drinks like agua de tamarindo (tamarind water), agua de jamaica (hibiscus tea), or agua de horchata (sweet rice drink) complement the spice and tanginess of the dish.
🍊 Freshly Squeezed Orange Juice – A simple and refreshing choice, especially for brunch.
🍹 Michelada – A spicy, savory beer cocktail made with lime juice, hot sauce, and spices—great if you’re serving chilaquiles for a weekend brunch.
🍶 Mexican Hot Chocolate – A warm, comforting choice, especially in colder months.
To make it a complete meal, pair Chilaquiles Verdes with:
- Ritz Cracker Chicken: A crispy and buttery side dish that contrasts beautifully with the tangy salsa.
- Garlic Parmesan Chicken and Potatoes: A flavorful one-pan meal to serve alongside your chilaquiles.
- Refried Beans: A traditional Mexican side.
- Pico de Gallo: Fresh and zesty topping.
Cooking Tips for the Perfect Chilaquiles Verdes Recipe
Chilaquiles Verdes Recipe may seem simple, but a few key techniques can take your dish from good to authentic and restaurant-quality. Whether you’re making chilaquiles verdes for breakfast, brunch, or dinner, following these expert tips will ensure the best results every time.
The key to a great chilaquiles verdes recipe is balancing texture and flavor. Using fresh salsa verde and crispy tortilla chips helps maintain the right consistency, ensuring your chilaquiles verdes don’t become too soggy. Additionally, adding protein like eggs or shredded chicken can enhance your chilaquiles verdes recipe and make it a complete meal.
By paying attention to the quality of ingredients and perfecting your technique, you’ll master the chilaquiles verdes recipe and enjoy a truly authentic Mexican dish.
1. Use Stale or Day-Old Tortillas
- Fresh tortillas contain more moisture, which can lead to soggy chilaquiles.
- If using fresh tortillas, let them sit out overnight or toast them in a low-temperature oven before frying or baking.
✅ Best practice: Use corn tortillas instead of flour tortillas, as they hold up better in the sauce.
2. Don’t Overcook the Chips in the Salsa
- The key to perfect chilaquiles is the right balance between crispy and soft.
- If you prefer crunchy chilaquiles, toss the chips in the salsa right before serving.
- If you like softer chilaquiles, let them simmer for a minute or two to absorb the sauce.
✅ Best practice: Serve immediately after mixing to prevent the chips from becoming too mushy.
3. Make the Salsa Verde from Scratch
- Homemade salsa verde is fresher and more flavorful than store-bought versions.
- Blending roasted or boiled tomatillos, garlic, onion, cilantro, and peppers creates the best taste.
✅ Best practice: Lightly sauté the salsa in oil before adding it to the chips—this deepens the flavor.
4. Customize the Heat Level
- If you prefer a mild salsa verde, use only 1 jalapeño and remove the seeds.
- For spicy chilaquiles, add extra serrano peppers or a pinch of cayenne pepper.
✅ Best practice: Always taste your salsa before mixing it with the chips and adjust the spice level as needed.
5. Add Protein for a Heartier Meal
- Shredded chicken, fried eggs, or black beans make chilaquiles a complete dish.
- You can also add chorizo, grilled steak, or tofu for more variety.
✅ Best practice: Prepare protein separately and mix it in at the end to avoid overcooking.
6. Garnish Generously for Extra Flavor
- Queso fresco or Cotija cheese adds a tangy, salty bite.
- Mexican crema or sour cream balances the acidity of the salsa.
- Sliced avocado, pickled onions, and fresh cilantro add fresh contrast.
✅ Best practice: Layer toppings after plating to keep the texture balanced.
Frequently Asked Questions
Are chilaquiles supposed to be crunchy or soggy?
It depends on personal preference!
- Crunchy chilaquiles – Add the chips to the salsa right before serving so they stay crisp.
- Soft chilaquiles – Let the chips simmer in the salsa for 2-3 minutes to absorb more flavor.
✅ Authentic chilaquiles are usually a balance of both – slightly softened but still with some crunch.
What’s the difference between migas and chilaquiles?
While both dishes involve tortillas and eggs, they are quite different:
| Feature | Chilaquiles | Migas |
|---|---|---|
| Base | Fried or baked tortilla chips | Scrambled eggs mixed with tortilla pieces |
| Sauce | Cooked in salsa verde or roja | No salsa cooked into the dish |
| Texture | Soft to crispy, depending on preparation | Always crispy and mixed into eggs |
| Toppings | Cheese, crema, avocado, onions | Cheese, jalapeños, onions, and sometimes pico de gallo |
✅ Migas are more like scrambled eggs with crispy tortilla bits, while chilaquiles are tortilla chips simmered in salsa.
Is chilaquiles sauce the same as enchilada sauce?
Not exactly. While both are Mexican sauces, they have key differences:
- Chilaquiles sauce (salsa verde or roja) is usually chunkier and made from fresh or roasted tomatillos or tomatoes, blended with peppers, onions, and garlic.
- Enchilada sauce is smoother and often includes additional spices like cumin, chili powder, and sometimes flour for thickening.
✅ Both sauces are flavorful, but chilaquiles salsa is fresher and lighter, while enchilada sauce has a deeper, spiced flavor.
Conclusion
This Chilaquiles Verdes Recipe is a classic Mexican dish that combines crispy tortilla chips with tangy salsa verde for a comforting and flavorful meal. Whether you enjoy chilaquiles verdes for breakfast, brunch, or dinner, this dish is incredibly versatile—you can customize it with eggs, chicken, cheese, or even a plant-based twist.
By making homemade tortilla chips and fresh salsa verde, you can elevate the flavors and texture of your chilaquiles verdes recipe. Whether you prefer them crunchy or soft, the key is to mix the chips with the salsa just before serving to achieve the perfect balance.
With the right toppings—queso fresco, crema, avocado, and fresh cilantro—your chilaquiles verdes will taste authentic and delicious. Pair them with refried beans, Mexican rice, or aguas frescas for a complete meal that transports you straight to the heart of Mexico.
Now that you have all the steps and expert tips, it’s time to make your own chilaquiles verdes recipe at home! Enjoy every bite of this comforting and flavorful dish.
Authentic Chilaquiles Verdes Recipe – Easy & Delicious
Equipment
- ✔ Blender or food processor – To blend the salsa verde.
- ✔ Medium saucepan – For boiling the tomatillos and peppers.
- ✔ Large skillet or frying pan – To fry the tortillas and cook the chilaquiles.
- ✔ Tongs or slotted spoon – For flipping the tortilla chips while frying.
- ✔ Paper towels – To drain excess oil from the chips.
Ingredients
- For the Salsa Verde:
- 10-12 tomatillos husked and rinsed
- 1-2 serrano or jalapeño peppers adjust for spice preference
- ½ white onion chopped
- 2 garlic cloves minced
- ½ cup fresh cilantro chopped
- ½ cup chicken or vegetable broth
- 1 tbsp vegetable oil
- Salt to taste
- For the Tortilla Chips:
- 10 corn tortillas cut into triangles
- Vegetable oil for frying
- Salt to taste
- For Toppings & Garnishes:
- ½ cup Mexican crema or sour cream
- ½ cup crumbled queso fresco or Cotija cheese
- ½ red onion thinly sliced
- 1 avocado sliced
- Fresh cilantro for garnish
- 2 fried or scrambled eggs optional
- 1 cup shredded chicken optional
Instructions
- Step 1: Prepare the Salsa Verde
- Boil the tomatillos and peppers in a medium saucepan over medium heat for 5-7 minutes, until soft.
- Drain and transfer them to a blender. Add onion, garlic, cilantro, broth, and salt. Blend until smooth.
- In a large skillet, heat 1 tbsp vegetable oil over medium heat. Pour in the blended salsa and simmer for 5 minutes to enhance the flavors.
- Step 2: Make the Tortilla Chips
- Heat about ½ inch of vegetable oil in a large frying pan over medium-high heat.
- Fry the corn tortilla triangles in batches until crispy and golden brown (about 1-2 minutes per side).
- Transfer to a plate lined with paper towels and sprinkle with salt.
- Step 3: Assemble the Chilaquiles
- Reduce the heat to low and add the tortilla chips to the skillet with the salsa verde. Stir gently to coat evenly.
- Let them cook for 2-3 minutes, ensuring they absorb some sauce while remaining slightly crispy.
- Step 4: Add Toppings & Serve
- Transfer the chilaquiles verdes to serving plates.
- Top with crumbled queso fresco, crema, sliced avocado, red onions, and fresh cilantro.
- Add fried eggs or shredded chicken for extra protein.
- Serve immediately with refried beans, rice, or fresh fruit.
Notes
For softer chilaquiles, let them sit in the salsa for a few extra minutes before serving.
To make it healthier, bake the tortilla chips instead of frying.
For extra spice, add more serrano peppers to the salsa.