Chilaquiles Verdes

5 from 3 votes

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?

Prep Time5

Cook Time20

Course: Breakfast

Cuisine: Mexican

Servings:

Calories: 625kcal

Author: Leigh Anderson

Ingredients

Chilaquiles

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

Toppings

4 large fried eggs
4 oz queso fresco cheese crumbled
1/2 white onion thinly sliced or finely chopped
cilantro roughly chopped
1/2 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.

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