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Chilaquiles Verdes on two white plates.
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Chilaquiles Verdes (Green Chilaquiles)

A recipe for Chilaquiles Verdes (Green Chilaquiles) from the cookbook, Best of Mexican Cooking. Freshly fried tortillas are coated in a homemade tomatillo salsa and topped with shredded chicken, crumbled queso fresco, onion slices, and a drizzle of Mexican crema.
Course Breakfast
Cuisine Mexican
Keyword breakfast, chicken, Mexican, Mexico, tomatillo, tortilla
Prep Time 30 minutes
Cook Time 30 minutes
0 minutes
Total Time 1 hour
Servings 4 Servings

Ingredients

For the Green Tomatillo Salsa:

  • 10 fresh tomatillos husked and washed, or 1 (16 ounce) can cooked tomatillos, drained
  • 2-3 serrano peppers or 2 jalapeƱos for less heat
  • 2 garlic cloves
  • 1/3 cup cilantro leaves
  • 1 tablespoon chikcen bouillon
  • Salt optional

For the Chilaquiles:

  • 1 cup high smoke point oil such as corn, vegetable, or grapeseed oil
  • 8 corn tortillas cut into triangles
  • 1/2 cup cooked, shredded chicken
  • 1/2 cup crumbled Ranchero queso fresco or cotija cheese
  • 1/4 onion cut into rounds
  • 1/2 cup Mexican crema

Instructions

To make the green tomatillo salsa:

  • Place the tomatillos in a large saucepan, add water to cover, and set it over medium heat.
  • Bring to a simmer for 10 to 15 minutes, or until the tomatillos turn yellow-green. To avoid bitterness, do not use high heat or overcook. Turn off the heat and leave the tomatillos in the warm water for about 10 minutes.
  • Remove them from the water and set them aside to cool, reserving 1/2 cup of the cooking water. Tomatillos need to be cold before blending to avoid developing bitterness.
  • In a comal or nonstick skillet, roast the serrano peppers with the garlic.
  • Transfer the tomatillos to a blender with the peppers, garlic, and cilantro. Add the reserved cooking water and blend until smooth. It should not be watery.
  • In a saucepan over medium heat, pour in the tomatillo salsa and chicken bouillon and simmer for 15 minutes. Taste and add salt (if using) or more water if necessary.
  • Turn off the heat and keep the sauce covered with a lid until ready to use.

To make the Chilaquiles:

  • Heat the oil in a deep saucepan or cast-iron skillet over high heat. When the oil starts bubbling, add the tortilla triangles, one handful at a time. Do not overcrowd the pan and take care to avoid burns.
  • When the chips are golden brown, transfer them to a paper towel-lined plate to remove ecess fat. Repeat until all tortilla chips are fried, then set aside.
  • Drown a handful of chips in the warm salsa for 1 or 2 seconds only (they need to stay crispy).
  • Place the drowned chips onto four plates and add the chicken. Drizzle each with additional sauce.
  • Top each plate with queso fresco, two onion slices, and Mexican crema.