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Authentic Chilaquiles Verdes

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LIZ DELLA CROCE

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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!

Chilaquiles verdes topped with a fried egg and cilantro on a white plate.

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

Labeled ingredients for chilaquiles verdes.
  • 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

Liz cutting tortillas into triangles.

Step 1. Cut your tortillas into triangles, about the size of your average tortilla chip.

Frying tortilla triangles into chips in a pan on the stove.

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.

Sautéing onions in a frying pan on the stove.

Step 3. In the same pan, add your sliced onion and sauté until softened.

Adding fresh made tortilla chips back to pan with onions.

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.

Chilaquiles verdes with a fried egg, fresh cilantro, and queso fresco.

Serve topped with your favorite toppings, garnish with fresh cilantro, and enjoy your Chilaquiles Verdes!

Frequently Asked Questions

What is chilaquiles sauce made of?

The sauce used on chilaquiles is essentially just salsa. Salsa verde or salsa rojo can be used.

Are chilaquiles supposed to be sot or crunchy?

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.

What’s the difference between migas and chilaquiles?

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.

Chilaquiles verdes topped with a fried egg and fresh cilantro.

More Brunch Ideas

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Whether for breakfast, brunch, or dinner, you’re whole family is sure to enjoy these Authentic Chilaquiles Verdes.

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Chilaquiles Verdes

Liz Della Croce
While delicious any time of day, chilaquiles is traditionally enjoyed at breakfast or brunch. Whether you decide to serve it with refried beans or top it with a sunny side up egg, just don’t forget the strong coffee.
PREP: 10 minutes
COOK: 20 minutes
TOTAL: 30 minutes
Pin
Servings8

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

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Liz’s Notes

While I like to use salsa verde (or green salsa), this dish is just as delicious when made with salsa rojo (red salsa).

Nutrition

Serving: 1cup | Calories: 161kcal | Carbohydrates: 23g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 111mg | Fiber: 3g | Sugar: 1g | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg


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