There’s nothing quite like waking up to a plate of chilaquiles verde—crispy tortilla chips tossed in bright, tangy tomatillo salsa and topped with eggs.
It’s a comforting Mexican breakfast that feels indulgent yet fresh.
Why You’ll Love This Recipe
The homemade verde sauce is fresh, zesty, and flavorful.
Crispy fried tortilla chips add the perfect crunch.
It’s customizable with toppings like cheese, avocado, or crema.
Hearty enough for breakfast, brunch, or dinner.
What You’ll Need (Ingredient Highlights)
Tomatillos bring tangy brightness to the verde sauce.
Jalapeños add mild heat that balances perfectly with garlic and onion.
Cilantro gives the sauce fresh, herbal notes.
Corn tortillas fry up into golden, crunchy chips.
Fried eggs and cotija cheese make it hearty and satisfying.
Pro Tips Before You Start
Fry the tortillas in small batches so they crisp evenly.
Always salt the chips immediately after frying for best flavor.
Blend the verde sauce carefully—cover with a towel to prevent splatter.
If you like a spicier version, keep some jalapeño seeds.
Assemble right before serving to keep chips from getting soggy.
How to Make Chilaquiles Verde
Step 1 – Prepare the verde sauce
Simmer tomatillos, onion, jalapeños, garlic, salt, and pepper until tender.
Blend with cilantro until smooth.
Step 2 – Fry the tortilla chips
Cut tortillas into triangles, fry in hot oil until golden and crispy, then drain on paper towels and salt immediately.
Step 3 – Assemble the chilaquiles
Toss tortilla chips with verde sauce in a pan or layer chips on a plate and spoon sauce over them.
Step 4 – Add toppings
Top with fried eggs, cotija cheese, and extra cilantro. Serve warm.
What to Serve Them With
Refried beans or black beans for extra protein.
Fresh avocado slices or guacamole.
Mexican crema or sour cream for richness.
Pickled red onions for a tangy kick.
Variations / Substitutions
Swap fried tortillas for baked chips for a lighter option.
Use red chile sauce instead of verde sauce for chilaquiles rojos.
Top with shredded chicken, steak, or chorizo for a heartier meal.
Replace fried eggs with scrambled eggs if you prefer.
Storage & Leftovers
Best eaten fresh since the chips soften quickly.
Store leftover sauce in the fridge up to 4 days.
Fried chips can be stored in an airtight container for 2 days.
FAQs
Can I use store-bought tortilla chips?
Yes, but homemade chips give better texture and flavor.
How spicy is chilaquiles verde?
It’s mildly spicy, but you can adjust by adding or removing jalapeño seeds.
Can I make the verde sauce ahead of time?
Absolutely—store it in the fridge for up to 4 days.
Do I have to fry the tortillas?
No, you can bake them for a lighter version.
What’s the best way to keep chips from getting soggy?
Add sauce right before serving and toss quickly.
Can I use flour tortillas instead?
Corn tortillas are traditional and crisp better, but flour works too.
Can I make this recipe vegetarian?
Yes, just skip meat toppings and use veggie garnishes.
What can I substitute for cotija cheese?
Feta cheese works well as a replacement.
Can I add meat to this dish?
Yes, shredded chicken or beef makes it more filling.
Is this recipe gluten-free?
Yes, as long as you use 100% corn tortillas.
Final Thoughts
Chilaquiles verde is bold, tangy, and comforting—a Mexican classic that’s as easy to make as it is satisfying to eat.
Once you try it with homemade sauce and fresh chips, it’ll become a weekend staple.
