I only first had chilaquiles verdes a few years ago when we moved out here to California. We stopped by a local restaurant for brunch and I was craving Mexican food.
I ordered chilaquiles verdes… it was struggle city trying to pronounce it. Luckily the waiter knew what I meant and I eagerly waited.
I was blown away by the deliciousness.
What are Chilaquiles Verdes?
Pronounced chee-luh-key-lays are a traditional Mexican breakfast made of fried tortillas chips simmered in a sauce. Typically the sauce is a green (verde) salsa or a red (rojo) salsa making them chilaquiles verdes or chilaquiles rojos.
Ingredients for Chilaquiles Verdes:
Tortillas. I used corn tortillas, but you can really customize them with whatever tortillas are your fave!
Salsa Verde. I used store-bought but you can definitely make your own! The green salsa (salsa verde) is what makes these chilaquiles verdes!
Avocado Oil. We’re going to use avocado oil to fry our cut tortillas in a skillet. You can definitely swap for another mellow flavored oil if you prefer!
Cotija Cheese. LOVE a cotija crumble on top of… ok everything. It adds a nice, salty, sprinkle and I definitely recommend you crumble some on top!
Red Onion. Not only is the red onion a beautiful contrast to the green salsa, but it rounds out the bite! From the creamy toppings and crunchy chips, the little red onions piece add a great flavor profile to this dish!
Cilantro. I can’t not put some cilantro leaves on top of tortilla chips. It’s just… impossible.
Sour Cream. This is optional but I love the balance of sour cream and salsa.
Avocado. Slice it, dice it, but avocado on top is always a good idea!
How to make Chilaquiles Verdes:
Don’t be intimidated! It really only takes 20 minutes TOPS to make this dish!
Cut the tortillas. Pile all the tortillas on top of each other and cut into 6ths or 8ths, depending on the size of your tortillas.
Sauté the tortillas. Add the avocado oil to your skillet along with the cut tortillas and sauté for 10 minutes to crisp them up. You want them to be golden brown and crispy.
Alternatively, if you don’t want to crisp them on the stovetop, you can spread them out on a baking sheet, spray them with your favorite cooking oil, and bake at 350F for 10 minutes.
Cook with salsa verde. Add the salsa verde to the skillet and cook for another 5 minutes, stirring frequently.
Garnish. Remove the skillet from the heat and top with crumbled cotija, chopped onion, cilantro leaves, sour cream, and sliced avocado.
More Mexican inspired dishes:
- Tex Mex Breakfast Skillet
- Mocha Mexicana
- Jicama Fries
- Easy Espresso Horchata
- Vegan Queso
- Homemade Blender Salsa
- Cotija + Corn Guacamole
- 8 corn tortillas
- 2 tablespoon avocado oil
- 1 cup salsa verde + more for serving
- 1/4 cup chopped red onion
- 2 tablespoons cotija cheese
- 1 avocado, sliced
- 2 tablespoons cilantro leaves
- Pile all the tortillas on top of each other and cut into 6ths or 8ths, depending on the size of your tortillas.
- Add the avocado oil to a skillet over medium-high heat. Once warm, add the cut tortillas and sauté for 10 minutes stirring frequently to crisp them up.
- You want the chips to be golden brown and crispy.
- Alternatively, if you don’t want to crisp them on the stovetop, you can spread them out on a baking sheet, spray them with your favorite cooking oil, and bake at 350F for 10 minutes.
- Add the salsa verde to the skillet and cook for another 7 minutes, stirring frequently.
Remove the skillet from the heat and top with crumbled cotija, chopped onion, cilantro leaves, sour cream, and sliced avocado.
- Serving Size: 1/4 of the skillet
- Calories: 143
- Sugar: 0.7g
- Sodium: 74mg
- Fat: 4.5g
- Saturated Fat: 1.3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 23.3g
- Fiber: 4.2g
- Protein: 4g
- Cholesterol: 4mg