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    Category Home » Breakfast » Chilaquiles Verdes

    Chilaquiles Verdes

    Published: May 17, 2022 by Leigh Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Looking for a quick and easy breakfast that’s big on flavor… look no further! Chilaquiles–pronounced chee-lah-key-less–is a classic Mexican breakfast dish made with corn tortilla chips, zesty tomatillo salsa, cheese and egg… need I say more?

    A white bowl filled with chilaquiles verdes topped with cilantro, onion and a fried egg.

    I’d never even heard of chilaquiles before moving to Los Angeles and now it’s one of the many reasons I’m glad to be living here. Chilaquiles Verdes is a Mexican breakfast dish made with corn tortilla chips slathered and simmered in zesty green salsa just until tender then topped with a fried egg.

    Chilaquiles is completely customizable. Once you have the base recipe down you can add in ingredients like cooked sausage or chorizo, shredded chicken or braised pork. As for toppings, anything you might put on nachos or tacos can go on chilaquiles. Think: cilantro and onion, sour cream, cheese, salsa, avocado, hot sauce etc.

    Recipe Ingredients

    To make Chilaquiles Verdes you’ll need: corn tortilla chips, salsa verde (homemade or store-bought) eggs and toppings like sour cream, queso fresco, lime wedges, onion and cilantro.

    Note: Store-bought salsa verde is fine but making your own is even better. It’s easy and can be made well in advance. Grab my recipe for Tomatillo Salsa here.

    a container of tomatillo salsa, sour cream, queso fresco, a red bag of corn tortilla chips, a bundle of cilantro, a blue bowl filled with brown eggs, two limes and a white onion.

    Recipe Step by Step:

    Step 1. Simmer the Chips and Sauce Together

    Chilaquiles come together fast! Bring the salsa verde and water to a simmer then add in the chips.

    Left: a saute pan filled with tortilla chips and green salsa. Right: a saute pan with softened tortilla chips and green salsa.

    Step 2. Toss

    Gently toss the chips and salsa together, just until everything is nice and hot and the chips have softened slightly. Taste and season with salt as needed.

    left: a Mexican breakfast bowl with tortilla chips, salsa and egg. Right: a close up of the Mexican breakfast bowl with runny egg yolk.

    Step 3. Serve

    Divide between bowls and serve with a sunny side up egg, crumbled queso fresco, cilantro, onion, sour cream and hot sauce!

    FAQs and Expert Tips

    Are chilaquiles the same as migas?

    Chilaquiles and migas are similar, but not the same. Migas is a Tex Mex breakfast staple. It’s made in a similar style as chilaquiles except the tortillas are finely crushed and cooked with scrambled eggs then topped with salsa and cheese. Migas is the Spanish word for crumbs.

    What should be served with chilaquiles?

    Chilaquiles is easily a whole meal all on it’s own but if you’re looking for more it can be served with chorizo, shredded chicken, pork or a side of creamy refried beans.

    What is the difference between Chilaquiles Rojas and Chilaquiles Verdes?

    Chilaquiles rojas is made with a red salsa (salsa roja in Spanish) with roasted tomatoes and red peppers. Chilaquiles verdes is made with a green salsa (salsa verde in Spanish) made with tomatillos and cilantro.

    A white ceramic bowl filled with chilaquiles, salsa verde, cilantro, crumbled cheese and a sunny side up egg.

    Check Out More Delicious Recipes!

    • All Craving California Mexican-Inspired Recipes
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    I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

    A white bowl filled with chilaquiles verdes topped with cilantro, onion and a fried egg.

    Chilaquiles Verdes

    Looking for a quick and easy breakfast that's big on flavor… look no further! Chilaquiles–pronounced chee-lah-key-less–is a classic Mexican breakfast dish made with corn tortilla chips, zesty tomatillo salsa, cheese and egg… need I say more?
    5 from 3 votes
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Servings: 4
    Calories: 625kcal
    Author: Leigh Anderson

    Ingredients

    Chilaquiles

    • 2 c tomatillo salsa homemade or store-bought
    • ½ c water or chicken broth
    • 1 11 oz bag corn tortilla chips

    Toppings

    • 4 large fried eggs
    • 4 oz queso fresco cheese crumbled
    • ½ white onion thinly sliced or finely chopped
    • cilantro roughly chopped
    • ½ c sour cream
    • hot sauce

    Instructions

    • Add the salsa and water/broth to a large skillet over medium heat. Cook for 2-3 minutes stirring occasionally, until the salsa starts to simmer.
    • As soon as the salsa starts to simmer, add the tortilla chips to the skillet and gently toss until they are all well coated with salsa. You may need to add the chips in batches, they willl create more space as they cook down and soften.
    • Cook until the tortillas are heated through, about minutes. Taste and season with salt as needed. To serve, divide the chilaquiles between bowls, top each bowl with crumbled queso fresco, cilantro and onion, a dollop of sour cream and a fried egg.

    Notes

     
    Ingredient Notes and Substitutions:
    • Salsa Verde: Store-bought salsa verde is fine but making your own is even better. It’s easy and can be made well in advance. Grab my recipe for Tomatillo Salsa here.
    • Tortilla Chips: If you want to make your own tortilla chips you totally can. Cut 12 corn tortillas into quarters and fry in hot oil until crispy. Note: it must be corn tortillas, flour tortillas, will become soggy and unpleasant when you try and turn them into chilaquiles.
    • Toppings: Anything you might put on nachos or tacos can go on chilaquiles. Think: cilantro and onion, sour cream, cheese, salsa, avocado, hot sauce etc.
    Storing and Re-heating Leftovers:
    • Leftover chilaquiles can be stored, covered, in the refrigerator for up to 3 days. Reheat over low heat in a saucepan or in the microwave. Add extra salsa and a splash of water to loosen up the sauce as needed.

    Nutrition

    Calories: 625kcal | Carbohydrates: 62g | Protein: 11g | Fat: 37g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 1290mg | Potassium: 444mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1116IU | Vitamin C: 5mg | Calcium: 272mg | Iron: 1mg
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!
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    Welcome to Craving California!

    I'm so glad you're here. My name is Leigh and this is my food blog where I share California inspired recipes and tons of tips and tricks for better home cooking!

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