Chilaquiles Verdes – a cozy kitchen

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This recipe for Chilaquiles Verdes is fast and lightweight, tasty and all types of delicious. I like to make a homemade Salsa Verde (but store -bought works), homemade tortilla chips and top it with a fried egg for a tasty Mexican breakfast.

Chilaquiles are verdated in a bowl with a fried egg on top. Lime on the side with a cup of coffee.

I could write a thesis on how much I love Mexican food. From my Birria Tacos, Birria Ramen to Aguas Frescas, Mexican food is really the best kitchen (maybe next to Peruvian food lol). These Chilaquiles Verdes are the green version of my Chilquiles Rojas. They are brighter, more acidic and super easy to make a Saturday morning. Let’s get into it!

Ingredients you need for Chilaquiles

Salsa Verde. I made my own homemade salsa verde using tomatillos, garlic, onions and jalapenos. But you can use a store -purchased jar if you want.
Tortillas. I love to make my own tortilla chips because they become less soggy and tend to be more sturdy with the sauce. But you are welcome to use store purchased if you want.
Cotija. This is an older Mexican cheese made of cow’s milk, and it is from the city, Cotija, Michoacán.
Crema. You can use Crema Mexicana or Just thin some cream fraiche by adding a clamp of lime juice in it.
Egg. I like to fry an egg or two and add it on top to make it feel like a complete breakfast.

For the rest of the ingredients, see the recipe index below!

How to make Chilaquiles Verdes

Make salsa verde. To make the homemade version, fry tomatillos, onions, garlic and jalapeno. Then mix it in the blender with coriander and some salt until it is neat and smooth.

2. Rose up tortillas. I do this in batches. And heat the oil for approx. 300f. Fry them for 1-2 minutes and transfer them to paper towels.

3. Hot the salsa. Add approx. 1 cup of salsa to the bottom of a pot. If you use store -bought salsa, I will add a splash of chicken buljong or water and mix it in just to thin it out a little. Set it over medium-low heat. When hot, the chips are added in.

4. Throw the chips in the sauce. And then seat it up. Add the cotija cheese on top, drizzle of crema, green onion and top it with the egg.

5. Serve it up. Garnish with crema, cotija cheese, coriander and eat right away.

Recipe tip

Using store -bought chips -If you want to avoid roasting your own tortillas, use store purchased. I would seek more robust, thicker chips and throw them quickly in the sauce and serve immediately.
Use store -purchased salsa – I recommend Herdez Salsa Verde or Siete Foods Green Salsa. Both are amazing. But if they are too thick (tomatillos tend to have a lot of pectin in them), feel free to thin them out with a splash of chicken stock.

Recipe frequently asked questions

What is the difference between chilaquiles rojas and chilaquiles verdes

Chilaquiles Rojas consists of dried chiles, cooked with tomatoes. Chilaquiles Verdes is made with a tomatillo salsa usually known as Salsa Verde. It is delicious sour and tangy.

What is the difference between Chilaquiles and Migas?

If you’ve ever been to Texas, you might have had Migas for breakfast. Migas means “crumbs” in Spanish and in Texas, Migas is usually made with fried tortilla chips, a tomato-based red sauce and scrambled eggs. I would say they look like chilaquiles, but different. I like to think of them as their cousin.

Chilaquiles are verdated in a bowl with a fried egg on top. Coffee and lime slices are on the side.

If you tried this Chilaquiles Verde’s recipe Or any other recipe for my website please let a 🌟 Star classification And let me know how it went in 📝 Comments under. Thanks for the visit!

More Mexican recipes

To make tortilla chips:

To a cast iron bucket, put over medium heat, add the neutral oil. Heat until it reaches about 300f.
Release a handful of quarter tortillas and fry until slightly golden brown and flip. This takes approx. 1-2 minutes to fry each batch. Transfer the chips to a bed with paper towels and sprinkle immediately with salt. Repeat with the remaining tortillas.

To produce chilaquiles

In a medium frying pan (you can use the same, just discard the oil). Add salsa verde to the bottom of the frying pan. Put over medium-low heat. If you use store purchased, add a splash of water or chicken buljong to thin it out slightly. I think they are on the thicker side.
When the salsa is hot, add the chips and throw them until thoroughly coated. Divide between two bowls.
Fry up the eggs in a non-stick frying pan.
Garnish chilaquiles with a shower with crème fraiche or crema, a handful of crumbled cotija cheese, some sliced red onion, a handful of coriander leaves and garnish with lime. Add the egg on top and serve immediately.

Tips and Tricks:

Using store -bought chips -If you want to avoid roasting your own tortillas, use store purchased. I would seek more robust, thicker chips and throw them quickly in the sauce and serve immediately.

Use store -purchased salsa – I recommend Herdez Salsa Verde or Siete Foods Green Salsa. Both are amazing. But if they are too thick (tomatillos tend to have a lot of pectin in them), feel free to thin them out with a splash of chicken stock.