Chilaquiles Verdes

Chilaquiles Verdes made with crispy fried tortillas tossed in homemade salsa verde and topped with cheese, crema, cilantro, and eggs. Bold, fresh, and perfect for breakfast or brunch!

Course Breakfast, Main Dish

Cuisine Mexican

Keyword Chilaquiles Verdes, Green Chilaquiles

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 285kcal

Author Michelle

Ingredients

12 corn tortillas cut into triangles
Cooking oil such as corn or vegetable for frying
Salt
2 cups salsa verde

Toppings (optional - Choose your favorites!)

Cotija queso or queso fresco
Fresh cilantro
Mexican crema or sour cream
Avocado
Red or white onion
Fried eggs

Instructions

In a large sauté pan, coat pan generously with oil, about ⅛-inch, heat on medium high to high. When the oil is quite hot, add the tortillas, fry until golden brown.
Remove tortillas to a paper towel lined plate to soak up excess oil. Sprinkle a little salt on the tortillas.
Wipe pan clean of any browned bits of tortillas.
To the same clean pan, add the 2 cups of salsa verde in a medium pan and simmer until hot.
Add the crispy tortilla chips to the pan with the salsa verde and fold until all of the tortillas are covered.
Serve immediately with desired toppings while the tortillas are crispy.

Video

Notes

Storage: If making ahead, store components (sauce, chips, toppings) separately or the chips will become soggy. Once made, chilaquiles are best fresh, but leftovers can be stored in the refrigerator for up to 2 days. Reheat in a skillet if possible, though the tortillas will be softer.

Nutrition