Roasted Green Chile Chilaquiles

By Yvette Marquez-Sharpnack | Muy Bueno

5 (1 rating)

1

Updated Aug 26, 2019

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Chee-lah-kee-less…one of my favorite words to say. This is true Mexican comfort food. This is the dish my mom and grandma made whenever there was leftover enchilada sauce.

Breakfast in bed is a wonderful way to honor mom. These spicy and creamy chilaquiles are the perfect recipe for Mother’s Day breakfast or brunch. Just add a generous amount of amor to this dish, and you can’t go wrong.

Get the step-by-step instructions on the Cacique blog »

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🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.

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5 (1 rating)

Roasted Green Chile Chilaquiles

By Yvette Marquez-Sharpnack | Muy Bueno
Total Time: 13 minutes
Yield: 4 servings
Prep: 5 minutes
Cook: 8 minutes
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 This is true Mexican comfort food. This is the dish my mom and grandma made whenever there was leftover enchilada sauce. These spicy and creamy chilaquiles are the perfect recipe for Mother’s Day breakfast or brunch. Just add a generous amount of amor to this dish, and you can’t go wrong.
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Ingredients 

Instructions 

  • In a blender combine the roasted and peeled chiles, flour, crema, buttermilk, salt, garlic powder, and water and blend until creamy.
  • Pour mixture into large skillet and set over medium-low heat to warm.
  • If the sauce is too thick, add more water until desired consistency is reached.
  • Cut corn tortillas into quarters. 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

Alternatively, you can make this recipe with red enchiladas sauce. 

Nutrition

Calories: 337.5kcal | Carbohydrates: 35.76g | Protein: 12.68g | Fat: 16.52g | Saturated Fat: 5.17g | Cholesterol: 110.56mg | Sodium: 1502.22mg | Potassium: 247.22mg | Fiber: 6.27g | Sugar: 7.66g | Vitamin A: 407.09IU | Vitamin C: 11.07mg | Calcium: 241.39mg | Iron: 1.02mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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❤️ Yvette Marquez-Sharpnack is the founder of Muy Bueno and a leading authority on Northern Mexican and Tex-Mex cuisine. Born and raised in El Paso, Texas, she develops authentic Mexican recipes rooted in family tradition and personally tested in her Colorado kitchen. Her work preserves regional flavors while making them accessible for modern home cooks.

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1 Comment

  1. vangie says:

    ummm, my favorite breakfast

    Reply