If you’re in the market for an easy Mexican breakfast idea, these authentic Chilaquiles Verdes con Huevos are the perfect match. Simply made with a slightly spicy homemade salsa verde (green salsa), freshly fried corn tortillas, creamy cheese, and topped with a perfectly fried egg, they are lightly crunchy, zesty, and downright addictive. They’re also a great way to use up leftovers and stale corn tortillas.

chilaquiles verders on a gray plate with a fried egg on top.

Did you know that food waste is one of the primary drivers of hefty grocery bills? American families throw away an average of $1500 in food every single year. That’s almost a whole mortgage payment! With better planning, you can save a bundle of money. This recipe for chilaquiles verdes con huevo is one of my favorite zero-waste hacks.

Turn your stale corn tortillas into fresh, homemade tortilla chips by giving them a quick fry in oil, then tossing them with homemade (or store-bought) salsa verde. Top them with your choice of eggs for protein, crumbled cheese, and you’ll have a hearty meal.

What are Chilaquiles Verdes?

Chilaquiles (pronounced CHEE-lah-key-lays) are one of my favorite authentic Mexican breakfast dishes. This traditional Mexican meal consists of quartered and fried corn tortillas that are smothered in salsa, then topped with fried eggs and cheese. 

As with enchiladas, traditional chilaquiles usually come in two colors: red chilaquiles rojos or green chilaquiles verdes. The color is determined by the type of chile peppers used, and this recipe uses slightly spicy homemade green salsa made with serrano peppers blended with roasted tomatillos. If you like roasted green chile, then you need to try these creamy and spicy roasted green chile chilaquiles. 

If you’ve never made homemade salsa before, this is an excellent place to start! The whole process is painless, requiring just a sheet pan, a blender, and a few minutes of active time. While chilaquiles con huevo are most often eaten for breakfast, I also love to serve them for an easy vegetarian dinner. No matter when you happen to eat them, one thing is certain: you’re about to fall in love with the magic that is this treasured Mexican chilaquiles recipe.

Why You’ll Love This Recipe For Green Chilaquiles With Eggs

  • Only takes 15 minutes of prep – perfect for when you need to fill tummies and are short on time.
  • Cook for a crowd – this chilaquiles verdes recipe is easily scalable.
  • Versatile – The roasted tomatillo sauce is also great for making enchiladas verdes, so feel free to knock out a double batch for some meal-prepping wizardry.

Ingredients & Substitutions

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

Authentic chilaquiles don’t require much — just salsa and corn tortilla chips, diced onions, cheese, and eggs. Below I’ve listed everything you’ll need to make homemade salsa verde, followed by all the items needed for assembly.

ingredients to make salsa verde for chilaquiles verdes. tomatillos, Chile peppers, onion, and garlic on wooden surface.

Roasted Tomatillo Salsa Ingredients:

  • Tomatillos – These Mexican husked tomatoes may look odd, but their tart flavor is essential to many native Central American and Mexican dishes. If you can’t find them at your normal grocery store, they should be readily available at any Latin market. 
  • White Onion – Between yellow and white onions, white typically has the most bite, making it a favorite for salsa-making. In a pinch, you can swap in yellow onions.
  • Garlic Cloves – You want whole fresh cloves so you can roast them without burning them to bits. 
  • Serranos – These slender green chiles pack a bit more heat than jalapeños. While I’d consider this chilaquiles verde sauce to be medium in terms of heat, you’re welcome to either use fewer serranos, swap in milder jalapeños, and/or remove the seeds and membranes from the peppers before blending.
  • Ground Cumin – I rarely use cumin, and only use a pinch in this sauce. This warming spice has a distinctive aroma that you’ll immediately recognize. If you only have whole cumin seeds, use a molcajete to grind them up. If you are not a fan of cumin, simply omit.
  • Cilantro – The bright, fresh, herbaceous taste of cilantro is one of my favorites. If you’re one of the unfortunates who can only taste soap, you’re welcome to omit.
  • Chicken Stock – I recommend using either fresh or store-bought low-sodium or unsalted chicken broth. You’re also welcome to use low- or no-sodium vegetable broth if you prefer.
  • All-Purpose Flour – For thickening the salsa. You are welcome to use masa harina for a gluten free alternative.
  • Salt – For basic seasoning, to taste.
  • Olive Oil – For a bit of richness. Just your normal cooking oil is fine.

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

Step 1: Broil. On a foil or parchment-lined baking sheet, broil tomatillos, onion, garlic, and serranos for 8 to 10 minutes. Transfer the roasted vegetables to a blender.

roasted tomatillos, serrano peppers, and garlic cloves on a foil lined baking sheet.

Step 2: Blend. Add cumin, cilantro, chicken stock, flour, and salt, and purée the chilaquiles sauce until smooth.

Step 3: Cook Salsa. Heat olive oil in a large skillet. Pour in blended sauce carefully to avoid too much splatter and bring it to a boil. Lower heat and simmer till thickened for about 6 to 8 minutes.

flat lay shot of green chilaquiles sauce blended in the base of a blender.
salsa verde being cooked in a skillet with a wooden spoon to make chilaquiles verdes.

Step 4: Make Tortilla Chips. Cut corn tortillas into triangles. Place a large skillet over medium heat to heat the oil. Once the oil is shimmering (or hits 350-365F), fry the tortilla pieces until they’re golden brown and crunchy. If greasy, place them on a paper towel lined plate or platter before assembling. 

stack of stale corn tortillas cut into wedges to fry into chips.
homemade pan-fried tortilla chips in a cast iron pan for making green chilaquiles.

Step 5: Assemble. Add 2 cups of the cooked chilaquiles sauce and mix only long enough to coat all the fried tortillas. Top with the shredded Oaxaca cheese while still over a low flame and cook just long enough for the cheese to melt.

chilaquiles verdes in a black cast iron skillet after adding the salsa verde and white shredded cheese on top.

Step 6: Garnish & Serve. Remove the chilaquiles from the heat and sprinkle with onions. Serve with eggs any style and top with queso.

Chilaquiles verde served on two gray plates with a fried egg on top.

Optional Variations 

As much as I love my chilaquiles verdes recipe just the way it is written, there are plenty of fun ways to zhuzh it up. Here are a few ideas to get you started:

  • Gluten-Free – Most corn tortillas are gluten-free, so read your labels. If you make your own, they should also be safe as long as you don’t have issues with cross-contamination. The only thing you’ll need to change in the recipe is to swap in either your favorite cup-for-cup all-purpose gluten-free flour mixture or masa harina to thicken the salsa. 
  • Add Protein – Feel free to use up even more of your fridge leftovers by tossing in Instant Pot shredded chicken to make chilaquiles con pollo. 
  • Chilaquiles Divorciados – “Divorce” doesn’t sound tasty to most, but if you’re someone who doesn’t like to choose sides between red chilaquiles and this green chilaquiles recipe, you can split the difference as we do for enchiladas divorciadas. 
  • Vegan Chilaquiles – Swap out the chicken broth in favor of veggie broth to make the sauce vegan-friendly. 

Serving & Topping Suggestions 

While my family and I eat these breakfast chilaquiles with nothing more than a fried egg (though some prefer their chilaquiles with scrambled eggs), you’re certainly welcome to add other toppings. Feel free to add some chopped fresh cilantro, a drizzle of Mexican crema or dollop of sour cream, or avocado. If you’re looking for a good side to serve with it, creamy refried beans are ideal!

Expert Tips & Tricks

  • Make cleanup a snap by lining your baking sheet with aluminum foil to catch all the drips from the tomatoes and onions.
  • Use a high-powered blender for the smoothest sauce.
  • Don’t rush cooking, the tomatillo salsa verde needs some time to thicken up so it coats the chips well.
  • For a shortcut, use store-bought tortilla chips and salsa verde.

Storage & Heating Instructions 

  • Freeze: This roasted tomatillo salsa recipe will freeze beautifully for up to six months or keep in the fridge for up to a week. You can also use it for making delicious enchiladas verdes for dinner. 
  • Refrigerate: Once assembled, salsa verde chilaquiles are best eaten fresh. If you leave the fried tortillas in the sauce for too long, they tend to get soggy. That said, feel free to store any leftovers in the fridge for up to 2 days.
  • Reheat: Place chilaquiles on a plate and reheat in the microwave, lightly covered for 2 to 3 minutes.
flat lay shot of two grey pasta bowls filled with green chilaquiles verdes con huevo on a white table with embroidered black, turquoise, and red napkins.

Frequently Asked Questions

What are chilaquiles verdes made of? Are chilaquiles vegetarian?

Basic chilaquiles ingredients include salsa, corn tortilla chips, cheese, and, if you want them, eggs. For these chilaquiles verdes, we’re making a cooked salsa verde that has been thickened with flour. If you make the recipe as instructed, it won’t be vegetarian on account of the chicken broth. However, you can easily use vegetable broth instead. Some tortillas also use lard, so read your labels to make sure. 

Can I use store-bought salsa verde to make chilaquiles?

Absolutely! I won’t tell anyone your secrets. 

Are chilaquiles supposed to be crunchy?

To me, the perfect plate of chilaquiles still has a few crunchy spots, but should mostly be lightly crunchy. It’s hard to describe, but there should be a bit of “bite” left.

Is chilaquiles verdes spicy?

It all depends on the salsa. Since we’re using some serrano chile in our roasted tomatillo salsa, I’d give this a medium heat rating. However, if you’d like to make yours more mild, you are welcome to! Hop back up to the “ingredients” section for instructions.

Can you make chilaquiles with Doritos instead of tortillas?

While you can certainly make chilaquiles using store-bought tortilla chips (including Doritos), I prefer going old school and frying my own. Not only is it a great way to use up a stack of stale corn tortillas, but the texture is also heartier, making them better for standing up to the sauce. I also think starting with unflavored tortilla chips is better from a flavor standpoint.

Is it possible to make healthy chilaquiles?

I’d already consider chilaquiles mexicanos to be relatively healthy, but if you want to lighten them up a bit, try lightly brushing your tortillas with oil and baking or air-frying the tortillas instead.

What part of Mexico are chilaquiles from?

I’m honestly not sure where the original chilaquiles came from since this dish is so popular across Mexico. Different regions have their own particular ways of making it, but I suppose the style I grew up with (and the style that is popular along the Southern US border) is closest to the Central Mexican variety.

What’s the difference between chilaquiles vs migas?

While chilaquiles and migas have some of the same ingredients, they are not the same dish. Migas are more of an egg scramble with small strips or squares of crispy tortillas, whereas eggs are added to the top of the salsa-coated tortillas for making chilaquiles.

Is this a good recipe for kids?

While my daughter loves the salsa as is, it is a little spicy for my son. Not to worry though – I just serve him a glass of milk with his breakfast. Why, you ask? A compound called casein is in milk, and it prevents the capsaicin (the “spicy” compound of chile peppers) from binding to your taste buds.

What can I do with leftover chilaquiles sauce?

This roasted tomatillo salsa recipe will freeze beautifully for up to six months or keep in the fridge for up to a week, meaning you can do your future self a solid and have breakfast waiting in the wings. You can also use it for making delicious enchiladas verdes if dinner is calling your name.

More Yummy Mexican Recipes

If you tried my simple recipe for Chilaquiles Verdes with Roasted Tomatillo Salsa, please be sure to rate it below and leave me a comment to let me know how it turned out!

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chilaquiles verders on a gray plate with a fried egg on top

Chilaquiles Verdes with Roasted Tomatillo Salsa

4.38 (8 ratings)
Tomatillos, onion, garlic, and serrano peppers are oven-roasted for extra flavor and pureed with fresh cilantro and chicken stock. This sauce is great for enchiladas too.
Print Pin Rate
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes

Ingredients

Roasted Tomatillo Salsa:

  • 1 pound tomatillos, husked, and rinsed
  • 1 white onion, peeled, and quartered
  • 4 garlic cloves
  • 2 serranos, stems removed
  • 1/8 teaspoon ground cumin
  • 1 handful cilantro leaves
  • 1 cup chicken stock, unsalted chicken broth (fresh or packaged)
  • 2 tablespoon all-purpose flour
  • 1/8 teaspoon salt
  • 1 tablespoon olive oil

Chilaquiles:

  • 8 corn tortillas
  • 1 tablespoon canola oil
  • 3/4 cup shredded Oaxaca cheese
  • 1/3 cup diced red onions
  • 2 to 3 eggs, cooked any style
  • 1/2 cup crumbled queso fresco

Instructions 

  • On a baking sheet, broil tomatillos, onion, garlic, and serranos for 8 to 10 minutes. Transfer the roasted vegetables to a blender.
  • Add cumin, cilantro, chicken stock, flour, and salt, and purée until smooth.
  • Heat olive oil in a large skillet. Pour in blended sauce carefully to avoid too much splatter and bring it to a boil. Lower heat and simmer till thickened for about 6 to 8 minutes.
  • Cut corn tortillas into triangles. In a large skillet heat oil and fry corn tortilla pieces until crunchy. Lower heat to low.
  • Add 2 cups of sauce and mix only long enough to coat all the tortillas. Top with cheese while still over a low flame and cook just long enough for the cheese to melt.
  • Remove from heat and sprinkle with onions. Serve with eggs any style and top with crumbled queso fresco.

Notes

  • 8 medium tomatillos equals about 1 pound.
  • Tortilla chips: I prefer frying my own tortilla chips. Not only is it a great way to use up a stack of tortillas, but the texture is also heartier, making them better for standing up to the sauce. See baking option below.
  • To bake chips: Preheat the oven to 400 degrees F. Brush both sides of each tortilla lightly with oil. Cut corn tortillas into quarters. Arrange tortillas on a cookie sheet and bake for 5 to 10 minutes until crispy.
  • Store-bought salsa verde: I highly recommend you make this easy sauce, but feel free to use your favorite store-bought salsa verde.
  • Make ahead: Make the salsa verde ahead of time.
  • Make it heartier: Add shredded chicken.
  • Make it dairy free: Omit the cheese.
  • Make it vegan: Omit the eggs and cheese and/or top with roasted veggies.
 
 
Calories: 369.8kcal, Carbohydrates: 42.58g, Protein: 13.75g, Fat: 17.43g, Saturated Fat: 4.68g, Cholesterol: 97mg, Sodium: 376.3mg, Potassium: 678.58mg, Fiber: 6.74g, Sugar: 9.3g, Vitamin A: 855.11IU, Vitamin C: 50.64mg, Calcium: 173.07mg, Iron: 2.44mg
Author: Yvette Marquez
Course: Breakfast, Brunch
Cuisine: Mexican

Photography by Jenna Sparks
Originally published: December 2016.