Chilaquiles Verdes is a classic Mexican comfort dish made from crispy corn tortillas combined with tangy, bright green salsa. In this simple, homemade version, thick tortilla chips are simmered briefly in green enchilada sauce so you can have perfect chilaquiles in about 15 minutes. Serve them for breakfast with a fried egg, or enjoy them for dinner with shredded chicken or pork.
“I made this exactly as written last night and even made my own tortilla chips. It was AMAZING. My husband kept saying it smelled so good and tasted even better! It is definitely a MUST try recipe!”
-Jenny
Table of contents
- Ingredients
- Instructions
- Chilaquiles toppings
- Adding protein
- Recipe notes
- More Mexican breakfast recipes
Inspired by traditional chilaquiles verdes, this streamlined recipe focuses on two essentials: a bright green sauce and sturdy, fried corn tortillas. The green enchilada sauce (very similar to salsa verde, with the addition of a little broth to make it saucier) delivers concentrated tomatillo flavor, while thick tortilla chips hold up to the sauce without turning completely mushy. Using good-quality, hearty chips saves time and makes this dish a 15-minute favorite for busy mornings or easy weekend brunches.
Ingredients
Below are the key ingredients for making quick chilaquiles verdes, including useful substitution options. Exact measurements are listed in the recipe card near the end of the page.
- Green enchilada sauce or salsa verde – Homemade is best for flavor, but a good jarred salsa verde or tomatillo sauce also works. The sauce should be bright, slightly tangy, and smooth enough to coat chips evenly.
- Thick tortilla chips – Choose sturdy, thick corn tortilla chips so they stay slightly crisp after tossing in the sauce. Thin chips will fall apart. Look for Mexican-style chips or thicker store-bought brands; you can also fry your own tortillas if you prefer.
- Toppings – Chilaquiles are endlessly customizable. Cheese, crema or sour cream, fresh herbs, onion, and avocado are classic choices. See the toppings section below for full ideas.
Instructions
- Choose thick tortilla chips. This step is essential: thin chips will disintegrate when sauced. Use a hearty bag for the best texture.
- Warm the enchilada sauce. Pour the green enchilada sauce into a large skillet or dutch oven and bring it to a gentle simmer over medium-high heat. Reduce the heat to low and let it simmer for 3–5 minutes to meld the flavors.
- Toss the chips in the sauce. Add the tortilla chips to the pan and gently toss or stir for about 3–4 minutes, until the chips are evenly coated. Aim to keep some texture so the chilaquiles remain slightly crunchy.
- Plate and top. Spoon the chilaquiles onto plates and add your desired toppings right away.
If you plan to add eggs, cook them while the sauce is simmering. Fried, poached, or scrambled eggs are all excellent options to finish the dish.
Chilaquiles toppings
Chilaquiles are highly adaptable. Build the dish to your taste with any combination of these popular toppings:
- Cotija cheese – A salty, crumbly Mexican cheese that’s ideal for sprinkling on top. Queso fresco can be substituted, or feta in a pinch.
- Sour cream or Mexican crema – Adds a cool, creamy contrast to the tangy sauce.
- Fresh cilantro – Leaves or chopped cilantro bring brightness and color. If you dislike cilantro, green onions work well.
- Raw red or white onion – Finely diced for crunch and bite.
- Jalapeño – Thin slices add heat and texture.
- Avocado – Sliced or diced for creaminess.
- Eggs – Fried or scrambled eggs make chilaquiles heartier and more substantial.
- Beans – Black beans or refried beans are great additions for protein and fiber.
- Fresh pico, guacamole, or extra salsa – Add freshness or more depth of flavor depending on what you like.
Adding protein
Shredded chicken, pulled pork, or chorizo are classic ways to turn chilaquiles into a satisfying entrée. For easiest prep, stir shredded chicken or pork into the warm sauce before adding the chips so the meat warms through and blends with the sauce. Rotisserie chicken, leftover pulled pork, or quick pressure-cooker taco chicken are convenient options.
Recipe notes
- Chip-to-sauce ratio: Using 6–8 cups of chips yields a saucier dish; 8–10 cups produces a drier, crunchier result. The photographs in this post were made with about 8 cups of chips.
- Serve immediately: Chilaquiles are best right after tossing so you retain some crisp texture.
- Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-high heat to revive some crunch; microwaving works but will soften the chips.
More Mexican breakfast recipes
Try other Mexican-inspired breakfast favorites to pair with or follow your chilaquiles:
- Migas
- Breakfast Taco Hash
- Breakfast Taquitos
- Mexican Sweet Potato Hash
Chilaquiles Verdes — Recipe Card
Servings: 4 | Prep time: 15 minutes | Total time: 15 minutes
Ingredients
- 16 ounces green enchilada sauce or salsa verde
- 8 cups thick tortilla chips
Toppings (optional)
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro leaves
- 1/2 cup sour cream or Mexican crema
- 1/4 cup diced onion
- 1/2 jalapeño, thinly sliced
- 1 avocado, thinly sliced
Instructions
- Pour the enchilada sauce into a large skillet or dutch oven and heat over medium-high until it begins to simmer. Reduce heat to low and simmer 3–5 minutes to meld flavors.
- Add the tortilla chips to the sauce and gently toss so each chip is coated. Cook 3–4 minutes, being careful not to over-stir; you want some texture to remain.
- Divide the chilaquiles among four plates and top with cotija, crema or sour cream, cilantro, onion, jalapeño, and avocado as desired. If using eggs, top each plate with a fried, poached, or scrambled egg.
Nutrition Facts (per serving)
- Calories: 495 kcal
- Carbohydrates: 48 g
- Protein: 10 g
- Fat: 31 g
- Sodium: 1059 mg
- Fiber: 10 g
If you make this Chilaquiles Verdes recipe, consider sharing how it turned out and which toppings you used. Enjoy the bright, tangy flavor of salsa verde paired with crunchy tortillas in this quick and comforting Mexican classic.