There’s something truly comforting about waking up to a plate of warm, saucy chilaquiles.
Crispy tortillas tossed in tangy salsa verde, topped with crema, cheese, and fresh cilantro—it’s Mexican breakfast at its best.
This recipe is simple, satisfying, and endlessly versatile.
Why You’ll Love This Recipe
The tortillas stay crispy yet soak up just enough salsa for flavor.
The homemade salsa verde is fresh, tangy, and mildly spicy.
You can customize it with eggs, chicken, or your favorite toppings.
It’s a budget-friendly meal that feels indulgent.
What You’ll Need (Ingredient Highlights)
Tomatillos create the tangy base of salsa verde.
Jalapeños add mild heat, adjustable to taste.
Cilantro and lime bring freshness and balance.
Corn tortillas crisp up beautifully when fried.
Cotija cheese and Mexican crema add creamy, salty richness.
Pro Tips Before You Start
Fry tortillas until golden and crisp so they don’t get soggy.
Use a slotted spoon when transferring tomatillos and peppers to the blender for smoother salsa.
Make salsa verde ahead—it stores well and speeds up prep.
Serve chilaquiles immediately after tossing to preserve texture.
How to Make Chilaquiles Verdes
Step 1 – Make the salsa verde
Simmer tomatillos, jalapeños, onion, and garlic in water for 10 minutes.
Blend with cilantro, lime juice, and salt until smooth.
Step 2 – Prepare the tortillas
Cut tortillas into wedges.
Fry in oil over medium heat for about 10 minutes until crisp and golden.
Step 3 – Combine with salsa
Pour salsa verde over fried tortillas.
Toss gently to coat. Add shredded chicken if using.
Step 4 – Garnish and serve
Top with crema, cotija cheese, and cilantro.
Serve right away with optional fried eggs.
What to Serve Them With
Pair with refried beans for a classic breakfast.
Serve with avocado slices or guacamole for creaminess.
Enjoy alongside fresh fruit for a lighter balance.
Variations / Substitutions
Use tortilla chips instead of frying your own for convenience.
Swap jalapeños with serranos for more heat.
Top with pulled pork or beef for a heartier version.
Make it vegan with dairy-free crema and skipping cheese.
Storage & Leftovers
Chilaquiles are best eaten fresh.
If storing, keep salsa and tortillas separate to avoid sogginess.
Reheat salsa on the stove and fry a fresh batch of tortillas before serving again.
FAQs
Can I make salsa verde ahead of time?
Yes, it keeps in the fridge for up to 5 days or can be frozen.
Do I have to fry the tortillas?
For best flavor and texture, yes. But you can use baked chips for a lighter option.
Can I adjust the spice level?
Absolutely—use fewer jalapeños for milder salsa or add serranos for heat.
What’s the difference between chilaquiles verdes and rojos?
Verdes use salsa verde (tomatillo-based), while rojos use red salsa or tomato sauce.
Can I serve this as dinner instead of breakfast?
Yes, add protein like chicken or steak to make it more filling.
Why did my chilaquiles turn soggy?
You may have added salsa too early—toss right before serving.
Can I use store-bought salsa verde?
Yes, but homemade gives fresher flavor.
Do I need to peel tomatillos?
Yes, remove husks and rinse them before cooking.
What kind of cheese works best?
Cotija is traditional, but queso fresco or feta are good substitutes.
Can I make this gluten-free?
Yes, just be sure your tortillas are 100% corn.
Final Thoughts
Chilaquiles verdes are the kind of meal that brings joy to the table.
They’re tangy, crunchy, and endlessly customizable.
Once you try them, you’ll find yourself making them again and again.