This easy Chilaquiles Verdes recipe is perfect for a quick breakfast, lunch or dinner. Homemade salsa verde is easy to make and adds ton of flavor!
Hi friend!
Excited to share this recipe for chilaquiles verdes with you guys today. I’ve just recently discovered them as the perfect way to use my homemade salsa verde – a favorite recipe that I’ve been making for years.
I like to add avocado to make mine a little creamier and it’s so easy to make! Plus, if you have some extra after making your chilaquiles, it works great for tossing with chopped cabbage and making a slaw for these Spicy Shrimp Tacos.
And if shrimp tacos are not your thing, maybe you’ll like one of these recipes:
- Baked Ranch Chicken Taquitos (you could mix extra salsa verde with the ranch)
- Mexican Street Corn Dip – try adding some of this as a topping to your chilaquiles
- Ultimate Hot Taco Layer Dip
Chilaquiles Verdes Ingredients
Most of the ingredients you’ll need for this recipe are to make the homemade salsa verde. The rest are toppings. Here’s what you’ll need:
- Tomatillos
- Onion – white or yellow will work
- Jalapeno or serrano pepper – depends how spicy you want it to be
- Lime juice, cilantro, salt and garlic – for flavor
- Avocado – I like to add this to make the salsa a bit creamier
- Chips – you can make your own with corn tortillas or look for thick cut store-bought chips
- Toppings – There are so many options! Common toppings include cotija cheese, sour cream, red onion, fried eggs, chicken, pico de gallo and more
How To Make Chilaquiles Verdes
To make these chilaquiles verdes just follow a few simple steps:
- Roast the tomatillos, onion, pepper and garlic.
- Combine in a food processor with lime juice, cilantro, salt and avocado and blend until smooth.
- If you’re going to make your own chips, you can fry them but I prefer to bake them – just cut into triangles, spray with oil and bake.
- In a large skillet, warm the salsa verde. Add chips and toss gently to coat.
- Add your toppings and serve!
How to Make High Protein Chilaquiles Verdes
To increase the protein content of this dish, top with fried or scrambled eggs. Or grab some leftover chicken and mix it with the salsa verde before tossing with the chips. Chicken sausage also works well if you don’t have leftover chicken and you could even try leftover steak!
Chilaquiles Verdes Recipe
Here’s the exact recipe I use:
Chilaquiles Verdes
This easy Chilaquiles Verdes recipe is perfect for a quick breakfast, lunch or dinner. Homemade salsa verde is easy to make and adds ton of flavor!
- Yield: serves 3-4
Ingredients
For the salsa verde
- 1.5 pounds tomatillos (husks removed)
- 1/2 medium white or yellow onion
- 2–3 cloves garlic (peeled)
- 1 jalapeno or serrano pepper (depending how spicy you want it)
- juice from one lime
- 1/2 tsp salt
- 1/4 cup cilantro leaves
- 1 medium avocado
For the chilaquiles
- 12 corn tortillas (or approx 10 oz thick storebought tortilla chips)
- 1 batch salsa verde
- Toppings of choice – minced cilantro, diced red onion, cotija cheese, sour cream, fried eggs, leftover cooked chicken etc
Instructions
- Make the salsa verde.
- Preheat oven to 400 degrees.
- Quarter tomatillos and onion and place on a baking sheet with garlic and pepper (halved and top removed).
- Roast for 20 minutes.
- Transfer tomatillo mixture to a food processor with cilantro, lime juice, salt and avocado and blend until relatively smooth.
- If making your own chips, cut tortillas into 6 wedges, spread on 1-2 baking sheets, spray with oil and sprinkle with salt.
- Bake at 400 degrees for 10-15 minutes until lightly brown and crispy.
- Heat 2 cups of the salsa verde in a large skillet.
- Add chips and toss gently to coat – adding more salsa if needed.
- Add desired toppings and serve!
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Chilaquiles Verdes FAQs
How to make gluten-free chilaquiles verdes?
This recipe is naturally gluten-free as long as you use corn chips or corn tortillas that are noted as being gluten-free!
How to make vegan chilaquiles verdes?
To make this recipe vega, swap the queso fresco for your favorite plant-based cheese. Try this Smoky 3 Ingredient Vegan cheese, and use plant-based sour cream as well.
Best tortillas for homemade chilaquiles verdes?
If you’re making your own tortilla chips to use in this recipe, I recommend using corn tortillas and turning them into chips. They will hold up better than flour tortilla chips.
How to store chilaquiles verdes?
This recipe does not keep well once made. If you’re not planning to eat it all in one sitting, I recommend storing the chips and salsa verde separately. Keep the salsa in the fridge until you’re ready for another batch and then grab your chips and toppings and assemble.
How to make spicy chilaquiles verdes?
To make this dish spicier, use a serrano pepper when making the salsa verde and then top with jalapenos for additional spice!
How to make chilaquiles rojos?
Although I prefer this recipe with green salsa, you can make it with red. Try this chilaquiles rojos recipe.
How to make the crispiest chilaquiles verdes?
To get your chips the crispiest, frying them in oil at home will be your best option. But if you’re not interested in that, baking them or buying thick cut store bought chips will work just fine. Mix your salsa and chips and serve immediately to minimize the chances of things getting too soggy.
Chilaquiles Verdes
Enjoy!
–Lindsay–
