Start your day with the vibrant flavors of chilaquiles verdes! This traditional Mexican breakfast dish features crispy tortillas smothered in tangy green salsa, perfect with refried beans or a sunny-side-up egg. A must-try for brunch lovers!
I recently rediscovered my love of chilaquiles during a romantic getaway to Cabo San Lucas with my husband. Traditionally a breakfast dish in Mexico, it’s also a great option for brunch! Of course I had to give recreating the dish a try when I returned home, so I present to you my Chilaquiles Verdes.
I typically prefer salsa verde which is a bit more tangy than salsa roja. I have an easy 5-ingredient salsa verde recipe that I love, but store-bought is fine too. Leftovers are great for chicken enchiladas verdes, slow cooker tacos, breakfast tacos, and more.
Why You’ll Love These Chilaquiles
- Extremely easy to make, and uses less than 5 ingredients.
- Ultra customizable, so you can dress them up however you want!
- Classic Mexican flavors that anyone will enjoy.
Ingredients
- Tortillas: I prefer to use corn tortillas, but you could use flour as well. Using corn keeps it gluten-free!
- Onion: A white onion caramelizes and adds a bit of mild, sweet onion flavor.
- Salsa verde: A flavorful salsa using tomatillos and green chilis. You can use store-bought, but I encourage you to try making it yourself!
- Oil: I use canola oil typically when I fry things, but avocado oil is another good alternative.
- Toppings: Cotija cheese, sour cream, cilantro, onion, a fried egg, sliced avocado, or anything else you like to top your chilaquiles with!
Recipe Variations
- Make it crispier or softer by altering how much salsa you add to the dish while cooking.
- Change the sauce entirely and use salsa rojo instead of salsa verde, or use a mix of both! You can omit the salsa entirely and try chilaquiles en mole and use a mole sauce instead, too.
- Amp up the protein and add shredded chicken, carne asada, pork, or even seafood like shrimp.
How to Make Chilaquiles Verdes
Step 1. Cut your tortillas into triangles, about the size of your average tortilla chip.
Step 2. Heat oil in a pan over medium-high heat and fry tortilla pieces for a few minutes before setting aside and seasoning with salt to taste.
Step 3. In the same pan, add your sliced onion and sauté until softened.
Step 4. Add the tortilla chips back to the pan, and stir in the salsa verde. Stir until fully combined, and cook an additional 5 minutes.
Serve topped with your favorite toppings, garnish with fresh cilantro, and enjoy your Chilaquiles Verdes!
Frequently Asked Questions
The sauce used on chilaquiles is essentially just salsa. Salsa verde or salsa rojo can be used.
A little bit of both! You want some of the tortillas to maintain their crunch while others get completely smothered and softened with the salsa.
The main difference is that eggs are used directly in the mix of migas, while chilaquiles will use a fried egg as an optional topping.
More Brunch Ideas
- Easy Breakfast Frittata
- Baked Apple Cider Donuts
- Hummus Toast with Scrambled Eggs
- Rose Water Cooler
- Feta and Spinach Egg White Omelette
Eat It, Like It, Share It!
Did you try this soup and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
Whether for breakfast, brunch, or dinner, you’re whole family is sure to enjoy these Authentic Chilaquiles Verdes.
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Chilaquiles Verdes
Ingredients
- 15 white corn tortillas
- 1 cup canola oil (for frying)
- salt (to taste)
- 1 medium onion (thinly sliced)
- salsa verde (homemade or storebought )
- queso fresco (crumbled, to garnish)
- minced cilantro (to garnish)
- minced onion (to garnish)
- fried egg (optional, to serve)
Instructions
- Cut tortillas into small squares or triangles. Heat oil in a deep skillet over medium-high heat and fry tortillas pieces until crispy, about 2-3 minutes. Strain fried tortillas from the pot on to a plate lined with paper towel. Season fried tortillas with salt to taste; set aside.15 white corn tortillas, 1 cup canola oil, salt
- Add sliced onions to the hot pan along with the reserved fried tortillas. Fry an additional 5-6 minutes or until onions are softened. Stir in around 3 cups of salsa or enough to completely soak the tortillas. Saute for an additional five minutes then remove from the heat.1 medium onion, salsa verde
- You may wish to add more salsa as it cooks – the goal is to keep the tortillas drenched. Garnish pan with crumbled cheese, minced cilantro and onion. Serve with eggs if you wish.queso fresco, minced cilantro, minced onion, fried egg
Last Step:
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