Classic Chilaquiles Verdes

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Classic Mexican chilaquiles verdes feature crispy tortilla chips gently simmered in a bright tomatillo-jalapeño salsa until just tender, then finished with crumbled queso fresco, Mexican crema, and fresh onion. This comforting skillet dish is a beloved breakfast and brunch staple across Mexico, especially for using up day-old tortillas. The key is to soak the chips just long enough to absorb the salsa while still keeping a slight bite.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 24 gFat
• 7 gSaturated Fat
• 52 gCarbs
• 6 gFiber
• 6 gSugar
• 14 gProtein
• 720 mgSodium
• 480 mgPotassium
• 220 mgCalcium
• 3 mgIron
• 22 mgVitamin C
• 18 mcgVitamin A

Ingredients

For the tomatillo salsa verde

• 1 lb fresh tomatillos (about 8), husked and rinsed
• 1 medium white onion, roughly chopped
• 2 garlic cloves, peeled
• 1 jalapeño pepper, stemmed (seeds removed for milder flavor)
• 1 small serrano pepper, stemmed
• 1/2 cup fresh cilantro leaves
• 1 tsp kosher salt
• 1 cup low-sodium chicken broth

For the tortilla chips

• 12 corn tortillas, cut into 6 wedges each
• 1 cup vegetable oil, for frying

For the toppings

• 1 cup crumbled queso fresco (about 4 oz)
• 1/2 cup Mexican crema (or sour cream thinned with 1 tbsp milk)
• 1/2 small red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp crumbled dried Mexican oregano (optional)

Directions

1. Prepare the salsa: Place the tomatillos, half the chopped onion, the garlic cloves, jalapeño, and serrano in a medium saucepan. Cover with water and bring to a boil over medium-high heat. Simmer for 8-10 minutes until the tomatillos are soft and olive-green. Drain, reserving 1/2 cup of the cooking liquid.
2. Transfer the cooked vegetables to a blender. Add the cilantro, salt, and chicken broth. Blend until smooth, adding the reserved cooking liquid a little at a time if needed to reach a pourable but not watery consistency. Strain through a fine-mesh sieve for a silky texture, then return to the saucepan and keep warm over low heat.
3. Make the chips: Heat the oil in a large skillet to 350°F (175°C). Working in batches, fry the tortilla wedges for 2-3 minutes until golden and crisp. Drain on a paper towel-lined plate and season lightly with salt while still warm.
4. Lightly fry 4 eggs in a separate nonstick skillet, if desired, for topping.
5. Assemble the chilaquiles: Add the warm chips directly into the warm salsa verde in the saucepan. Gently fold to coat for 1-2 minutes only — the chips should be softened but still hold their shape. Remove from heat immediately to prevent sogginess.
6. Divide the chilaquiles among 4 warm plates. Top each portion with crumbled queso fresco, a drizzle of crema, a generous sprinkle of diced red onion, and fresh cilantro. Finish with a sprinkle of dried Mexican oregano and serve right away.

Cook’s Notes

• Use day-old or stale corn tortillas for the best chips — they fry up extra crisp and resist sogginess in the salsa.
• Do not simmer the chips in the salsa longer than 2-3 minutes or they will turn into a soft porridge; remove from heat as soon as they are coated.
• For a heartier main dish, stir 2 cups of shredded rotisserie chicken into the salsa before adding the chips, or top each plate with a sunny-side-up fried egg.
• The salsa verde can be made up to 3 days ahead and stored covered in the refrigerator; reheat gently before tossing with the chips.
• For a deeper, smokier flavor, char the tomatillos, jalapeño, and garlic directly over a gas flame or under the broiler before blending.

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