Chilaquiles Verdes

This is one of those recipes that proves nothing goes to waste in a Mexican kitchen. Old corn tortillas? Don’t toss them! Turn them into the best breakfast ever. Fried until crisp, then simmered in salsa verde, they transform into a cozy, zesty meal you’ll want every weekend.

I grew up with dishes like this — meals that make something delicious out of what’s already in the kitchen. These green chilaquiles are the definition of comfort food, reminding me of slow Sunday mornings, the sound of sizzling oil, and a table filled with family.

What Are Chilaquiles Verdes?

Chilaquiles (pronounced CHEE-lah-key-lays) are a traditional Mexican breakfast dish made from fried corn tortilla pieces simmered in salsa, then topped with cheese, onions, and sometimes eggs or shredded chicken.

The word chilaquiles comes from the Nahuatl language, roughly meaning “chiles and greens.” There are two main styles: chilaquiles rojos (made with red chile sauce) and chilaquiles verdes, which use a tangy tomatillo-based green salsa like the one here.

If you’re a fan of green chile, you’ll love this version — the salsa is slightly spicy, perfectly tangy, and tastes amazing with a fried egg on top. If you like roasted green chile, then you need to try these creamy and spicy roasted green chile chilaquiles. 

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Ingredients & Substitutions

Authentic chilaquiles don’t require much — just tortillas, salsa, cheese, and eggs. Below you’ll find everything needed to make the homemade salsa verde and to assemble the dish.

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

Roasted Tomatillo Salsa Ingredients

• Tomatillos: Tangy green fruit that forms the base of the sauce.
• White Onion: Adds a bit of sharpness. Yellow onions work too.
• Garlic Cloves: Roast whole for a mellow flavor.
• Serrano Peppers: Add heat and flavor; use jalapeños for milder salsa.
• Ground Cumin: Optional — just a pinch enhances flavor. (If you dislike cumin, omit.)
• Cilantro: Adds fresh, herbal brightness.
• Chicken Stock: Or vegetable broth for a vegetarian version.
• All-Purpose Flour: Thickens the sauce; swap with masa harina for gluten-free.
• Salt: To taste.
• Olive Oil: Adds richness; any cooking oil works.

For the Chilaquiles

• Corn Tortillas & Oil: Fry stale tortillas for best texture, or use sturdy store-bought chips (preferably from a Mexican market).
• Oaxaca Cheese: Melty and mild; substitute with queso quesadilla, mozzarella, or Jack cheese.
• Red Onion: For garnish; pickled red onions add tang.
• Eggs: Fry sunny-side-up or over medium.
• Queso Fresco: Crumbled cotija cheese or feta works well too.

To Assemble the Chilaquiles:

• Corn Tortillas & Canola Oil – Making your own tortilla chips is a snap, and it’s a great way to use up store-bought stale corn tortillas that would otherwise be destined for the trash. Feel free to swap in sturdy store-bought tortilla chips from a Mexican grocery store sold in a clear bag with no brand name. Those are most likely perfect for making chilaquiles. 
• Oaxaca Cheese – This mild, melty cheese is a staple in our fridge. If you can’t find it, queso quesadilla, low-moisture mozzarella, or Jack cheese may be used instead.
• Red Onions – With their vibrant color and sweet taste, red onions are made for garnishing. Feel free to substitute with slivered green onions. For an added pop of flavor, try using pickled red onions instead.
• Eggs – I prefer my eggs a little runny (e.g. over medium or sunnyside-up), but feel free to cook them however you prefer.
• Crumbled Queso Fresco – This salty, crumbly, fresh white cheese is both beautiful and tasty. Crumbled cotija or feta is an acceptable substitute. 

How to Make Chilaquiles Verdes

Follow these simple steps to make restaurant-quality chilaquiles verdes at home.

Step 1: Broil the vegetables. Place tomatillos, onion, garlic, and serranos on a foil-lined baking sheet and broil for 8–10 minutes until blistered.

Optional Variations

• Gluten-Free: Use masa harina instead of flour to thicken the sauce.
• Add Protein: Top with Instant Pot Shredded Chicken or leftover pork carnitas.
• Chilaquiles Divorciados: Serve half with salsa verde and half with salsa roja for a fun twist.
• Vegan: Use vegetable broth and skip the eggs and cheese, or try vegan crema.

Serving & Topping Suggestions

Serve these green chilaquiles hot, topped with a drizzle of Mexican crema, sliced avocado, and extra cilantro.

They pair perfectly with:

• Creamy Refried Beans
• Atole de Vainilla

Craving more salsa inspiration? Try my Roasted Tomatillo-Chipotle Salsa — it’s smoky, spicy, and delicious spooned over these chilaquiles or tacos.

Storage & Reheating

• Salsa: Store in the fridge for up to 1 week or freeze up to 6 months. You can also use it for making delicious enchiladas verdes for dinner. 
• Chilaquiles: Best eaten fresh! If you have leftovers, refrigerate for up to 2 days.
• Reheat: Warm gently in a skillet to revive the crunch — avoid the microwave if possible. 

Frequently Asked Questions

More Recipes You’ll Love

Easy Homemade Salsa Verde Mexicana

Huevos Divorciados (Mexican Divorced Eggs)

Easy & Authentic Huevos Rancheros

Pulled Pork Enchiladas in Salsa Verde

If you tried this Chilaquiles Verdes recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!