If you’ve ever had a traditional Mexican breakfast, chances are you’ve come across chilaquiles verdes. This classic dish, made with crispy tortilla pieces soaked in a vibrant green salsa, is a staple in Mexican households. It’s not just a delicious comfort food but also a versatile and easy-to-make dish that has been passed down for generations. Whether enjoyed on a lazy Sunday morning or served as a hearty brunch, chilaquiles verdes never fail to satisfy.
But what makes this dish so special? Is it the crispy tortillas? The zesty salsa verde? Or perhaps the wide range of toppings that take it to the next level? In this guide, we’ll explore everything about chilaquiles verdes, from their fascinating origins to the best way to prepare them at home. You’ll also learn about different variations, serving suggestions, and even how to make them healthier without sacrificing flavor.
So, get ready to discover everything you need to know about chilaquiles verdes, a true gem of Mexican cuisine!
The Origins and History of Chilaquiles
Pre-Hispanic Roots of Chilaquiles
The history of chilaquiles dates back to pre-Hispanic times, long before the arrival of the Spanish in Mexico. The word “chilaquiles” comes from the Nahuatl language, spoken by the Aztecs, where “chīlāquilitl” translates to “chiles and greens” or “soaked in chile.” The Aztecs were known for their use of corn, which was considered sacred, and they often found creative ways to incorporate it into their meals.
In ancient times, leftover corn tortillas were cut into pieces, fried until crispy, and then mixed with sauces made from chiles and tomatillos. This method of cooking not only preserved food but also created a filling and flavorful dish that provided energy for the day.
Influence of Spanish Colonization on Mexican Cuisine
When the Spanish arrived in the 16th century, they introduced new ingredients such as dairy products, meats, and European herbs. This influenced the way chilaquiles were made, as cheese, cream, and meats became popular additions. Over time, what was once a simple Aztec dish evolved into a rich and flavorful meal enjoyed across all regions of Mexico.
Spanish friars documented many indigenous recipes, and chilaquiles were mentioned as a traditional dish in some of the earliest colonial texts. The dish remained a staple in Mexican homes, particularly because it was an economical way to use up leftover tortillas and prevent food waste.
Evolution of Chilaquiles Across Different Mexican Regions
One of the most interesting aspects of chilaquiles is how the dish has evolved in different regions of Mexico. While the base remains the same—fried tortilla pieces mixed with sauce—the type of sauce, toppings, and accompaniments vary depending on the region:
- Central Mexico (including Mexico City): Chilaquiles are commonly served with salsa verde (green sauce) or salsa roja (red sauce) and topped with queso fresco, crema, and onion slices.
- Northern Mexico: Chilaquiles are often heartier, featuring beef, eggs, or machaca (dried shredded meat).
- Western Mexico (Jalisco and Michoacán): A popular variation is “chilaquiles bañados”, where the tortillas are completely soaked in sauce until soft, making them resemble an enchilada-style dish.
- Southern Mexico (Oaxaca and Chiapas): Here, chilaquiles often incorporate regional cheeses and moles, offering a deeper and more complex flavor profile.
Despite these regional differences, the core of chilaquiles verdes—crispy tortillas covered in zesty green sauce—remains a beloved Mexican breakfast tradition enjoyed by families across the country.
Ingredients for Authentic Chilaquiles Verdes
One of the best things about chilaquiles verdes is their simple yet flavorful ingredients. This dish requires basic staples of Mexican cuisine, but the key to making it truly authentic lies in choosing high-quality ingredients. Below, we’ll break down the essential components needed to make the perfect plate of chilaquiles verdes.
Essential Ingredients: Tortillas, Salsa Verde, and Toppings
To achieve the best flavor and texture, you need the right balance of crispy tortillas, vibrant salsa verde, and fresh toppings. Let’s take a closer look at each component:
1. Tortillas (The Foundation of Chilaquiles Verdes)
The key to authentic chilaquiles is using corn tortillas, not flour tortillas. Corn tortillas have the perfect texture and flavor to absorb the green salsa while maintaining a slight crunch.
✅ Best Choice: Day-old or slightly stale tortillas are ideal because they hold their shape better when fried or baked. Fresh tortillas tend to become too soft and mushy when mixed with sauce.
✅ Alternatives: If you’re short on time, store-bought tortilla chips can be used, but they lack the depth of flavor that homemade fried tortillas provide.
2. Salsa Verde (The Star of the Dish)
The green sauce (salsa verde) is what gives chilaquiles verdes their signature zesty and tangy flavor. A good salsa verde is made with a blend of tomatillos, chiles, garlic, onion, and cilantro.
✅ Key Ingredients for Salsa Verde:
- Tomatillos: These small, green, husk-covered fruits provide the tartness that defines salsa verde.
- Chiles: Serrano or jalapeño peppers add heat; you can adjust the quantity based on spice preference.
- Garlic and onion: Essential for depth of flavor.
- Cilantro: Adds freshness and brightness.
- Chicken or vegetable broth: Helps achieve the right consistency.
3. Toppings (Enhancing Flavor and Texture)
The toppings can transform chilaquiles verdes from a simple dish to an extraordinary meal. Here are the most common garnishes:
Cheese: Queso fresco (mild and crumbly), cotija cheese (salty and aged), or melty Oaxaca cheese.
Mexican crema: A tangy, slightly thicker version of sour cream.
Avocado slices: Adds creaminess and richness.
Fried eggs: A classic topping that makes chilaquiles more filling.
Shredded chicken or beef: For a protein boost.
Chopped onions and cilantro: Fresh elements that enhance the dish.
How to Choose the Best Tortillas
Since tortillas are the base of chilaquiles, selecting the right ones is crucial. Here are some tips:
Corn tortillas are better than flour tortillas because they crisp up better and don’t turn soggy as quickly.
Look for fresh, high-quality tortillas—handmade tortillas from a local tortillería will give you the best flavor.
Avoid overly processed tortillas, which can break apart too easily.
The Key to a Flavorful Salsa Verde
The secret to making an incredible salsa verde is in the roasting. Instead of boiling the tomatillos and chiles, try roasting them in a dry pan or under a broiler until they develop a slightly charred skin. This deepens the flavor and gives the salsa a delicious smokiness.
Step-by-Step Guide to Making Chilaquiles Verdes
Now that we have all the essential ingredients, it’s time to put them together and make authentic chilaquiles verdes. This step-by-step guide will walk you through the process, from preparing the tortillas to assembling the final dish.
Preparing the Tortillas – Frying vs. Baking
The base of chilaquiles verdes is crispy tortilla pieces. Traditionally, they are fried, but for a healthier version, you can bake or air-fry them.
1: Frying (Traditional Method for Extra Crispiness)
1️⃣ Cut the tortillas: Stack 6-8 corn tortillas and slice them into triangles or strips.
2️⃣ Heat oil: Pour about ½ cup of vegetable oil into a pan over medium heat.
3️⃣ Fry in batches: Add the tortilla pieces in small batches, frying them until golden brown and crispy (about 1-2 minutes per side).
4️⃣ Drain excess oil: Transfer the tortillas to a plate lined with paper towels to absorb excess oil.
✅ Tip: Frying the tortillas prevents them from becoming too soggy when mixed with salsa.
2: Baking (Healthier Alternative)
1️⃣ Preheat the oven to 375°F (190°C).
2️⃣ Brush with oil: Lightly brush the tortilla pieces with olive oil or vegetable oil.
3️⃣ Arrange on a baking sheet: Spread them in a single layer to ensure even crisping.
4️⃣ Bake for 12-15 minutes, flipping them halfway through, until golden and crispy.
✅ Tip: Baking gives a lighter, crunchier texture, though not as crispy as frying.
Making the Perfect Salsa Verde from Scratch
A great salsa verde is key to making chilaquiles verdes burst with flavor. Follow this simple recipe to make it from scratch:
Ingredients for Salsa Verde
- 1 lb (450g) tomatillos (husks removed, rinsed)
- 2-3 serrano peppers (or 1 jalapeño for less spice)
- ½ white onion, roughly chopped
- 2 garlic cloves, peeled
- ½ cup cilantro leaves
- 1 teaspoon salt
- ½ teaspoon ground cumin (optional, for extra depth)
- 1 cup chicken broth or water
Instructions
1️⃣ Roast the tomatillos and chiles: Place them on a dry skillet or under a broiler and roast until charred and softened (about 5 minutes). This deepens the flavor.
2️⃣ Blend the ingredients: Add roasted tomatillos, chiles, onion, garlic, cilantro, salt, and cumin into a blender. Blend until smooth.
3️⃣ Simmer the salsa: Pour the blended salsa into a saucepan and cook over medium heat for 5-7 minutes, stirring occasionally. Add chicken broth to adjust the consistency if needed.
4️⃣ Taste and adjust seasoning: If the salsa is too tangy, add a pinch of sugar to balance the acidity.
✅ Tip: For a creamier salsa, blend in ½ avocado or a spoonful of Mexican crema.
Assembling the Chilaquiles – Cooking and Serving
Once your tortillas and salsa are ready, it’s time to bring everything together!
1. Mix the Tortillas and Salsa
- Heat the salsa: Warm your freshly made salsa verde in a large skillet over medium heat.
- Add the tortilla chips: Stir the crispy tortillas into the sauce, ensuring they are evenly coated.
- Simmer briefly: Let them cook for 1-2 minutes—just enough for the tortillas to absorb some flavor while staying slightly crispy.
✅ Tip: If you prefer softer chilaquiles, let the tortillas soak in the sauce for an additional 2-3 minutes.
2. Add Toppings and Serve
- Sprinkle crumbled queso fresco or cotija cheese.
- Drizzle Mexican crema for creaminess.
- Top with a fried egg, shredded chicken, or avocado slices.
- Garnish with chopped onions and cilantro for freshness.
✅ Tip: Serve immediately to enjoy the perfect balance of crispy and saucy textures.
Different Variations of Chilaquiles Verdes
Chilaquiles verdes are a highly customizable dish, making them perfect for different tastes and dietary preferences. While the classic version features crispy tortillas soaked in salsa verde and topped with cheese and crema, there are many delicious variations depending on the ingredients you choose to add.
Chilaquiles Verdes with Protein
Adding protein to chilaquiles not only enhances the flavor but also makes the dish more filling and satisfying. Here are some of the most popular protein-based variations:
1. Chilaquiles Verdes with Shredded Chicken
One of the most common variations, chicken chilaquiles are often found on breakfast and brunch menus across Mexico. The shredded chicken absorbs the flavors of the salsa verde while adding extra protein and texture.
✅ How to Make It: Simply add cooked, shredded chicken (leftover rotisserie chicken works great) to the skillet along with the tortilla chips and salsa. Let everything cook together for 2-3 minutes so the flavors meld.
2. Chilaquiles Verdes with Fried Eggs
Eggs are a classic topping for chilaquiles, making them a great option for a protein-packed breakfast. The combination of crispy tortillas, tangy salsa, and a runny fried egg creates an unbeatable texture and flavor.
✅ How to Make It: Prepare a sunny-side-up or over-easy egg and place it on top of the assembled chilaquiles right before serving. The runny yolk adds richness to the dish.
3. Chilaquiles Verdes with Chorizo
For those who love bold flavors, adding chorizo is an excellent option. Mexican chorizo is spicy and packed with seasonings, which complement the tangy salsa verde perfectly.
✅ How to Make It: Cook crumbled chorizo in a pan before adding the salsa and tortillas. The fat from the chorizo enhances the richness of the dish.
Vegetarian and Vegan Chilaquiles Verdes
If you follow a vegetarian or vegan diet, you can still enjoy delicious chilaquiles verdes with a few simple substitutions.
4. Vegetarian Chilaquiles with Black Beans or Mushrooms
Instead of meat, black beans or mushrooms add a hearty and nutritious touch to chilaquiles.
✅ How to Make It:
- Black Beans: Stir in cooked black beans when assembling the chilaquiles for extra fiber and protein.
- Mushrooms: Sauté sliced mushrooms with garlic and onion before adding them to the dish for a meaty texture.
5. Vegan Chilaquiles with Cashew Cream and Plant-Based Cheese
Traditional chilaquiles are topped with cheese and Mexican crema, but you can easily make a vegan version using dairy-free alternatives.
✅ How to Make It:
- Replace queso fresco with vegan cheese or nutritional yeast.
- Use cashew cream instead of Mexican crema.
- Opt for baked tortillas instead of fried for a healthier version.
Regional Variations of Chilaquiles Verdes
Different parts of Mexico put their own spin on chilaquiles verdes, depending on local ingredients and traditions.
6. Chilaquiles Bañados (Drowned Chilaquiles) – Jalisco Style
In Jalisco, chilaquiles are completely soaked in salsa verde, making them much softer and more like an enchilada-style dish.
✅ How to Make It: After adding the tortillas to the salsa, let them cook longer (5-7 minutes) until they fully absorb the sauce.
7. Chilaquiles Potosinos – San Luis Potosí Style
This version uses thicker tortilla pieces, and instead of salsa verde, they are smothered in a sauce made with chile guajillo and tomatoes.
✅ How to Make It: Use half salsa verde and half guajillo sauce for a spicy and smoky twist.
Spicy vs. Mild Chilaquiles – Adjusting the Heat
If you love spicy food, you can turn up the heat in your chilaquiles verdes by adding:
Extra serrano or habanero chiles to the salsa verde.
A spoonful of spicy salsa macha on top.
A sprinkle of chile de árbol powder before serving.
For a milder version, simply use fewer serrano peppers in the salsa verde or substitute with poblano peppers, which have a milder heat.
How to Serve and Enjoy Chilaquiles Verdes
Chilaquiles verdes are best enjoyed fresh, with the right combination of toppings and sides to enhance their flavor and texture. Whether you’re serving them for breakfast, brunch, or even dinner, there are several ways to elevate your plate of chilaquiles verdes. Here’s how to serve them like a true Mexican cook!
Best Side Dishes and Accompaniments
Chilaquiles verdes pair well with a variety of traditional Mexican sides that add extra flavor, protein, or freshness. Here are some of the best accompaniments:
1. Refried Beans (Frijoles Refritos)
A classic side dish for chilaquiles, refried beans add creaminess and protein to balance the dish. You can serve black beans or pinto beans, either mashed or whole.
✅ How to serve it: Spread a spoonful of refried beans on the plate before placing the chilaquiles on top or serve them on the side.
2. Mexican Rice (Arroz Rojo)
A comforting side dish, Mexican-style red rice (arroz rojo) is made with tomatoes, garlic, and onions. It complements the tangy salsa verde perfectly.
✅ How to serve it: Serve a small portion of rice alongside the chilaquiles for a more filling meal.
3. Sautéed or Grilled Nopales (Cactus Paddles)
For an authentic touch, nopales (cactus paddles) add a unique texture and mild tangy flavor. They’re also low in calories and rich in fiber.
✅ How to serve it: Slice grilled or sautéed nopales into strips and mix them with the chilaquiles or serve them on the side.
Traditional Drinks to Pair with Chilaquiles Verdes
A great Mexican meal isn’t complete without a refreshing drink to go along with it! Here are some delicious options:
1. Café de Olla (Mexican Spiced Coffee)
If you’re enjoying chilaquiles for breakfast or brunch, a cup of café de olla is the perfect pairing. This Mexican coffee is brewed with cinnamon and piloncillo (unrefined sugar) for a rich, spiced flavor.
✅ Why it works: The warm, slightly sweet coffee balances the acidity of the salsa verde.
2. Agua Fresca (Fresh Fruit Water)
For a refreshing drink, a homemade agua fresca is a great choice. Popular flavors include horchata (sweet rice and cinnamon), tamarindo (tamarind), or Jamaica (hibiscus tea).
✅ Why it works: The light, fruity flavors help cleanse the palate between bites of chilaquiles.
3. Freshly Squeezed Orange Juice
A glass of fresh orange juice pairs wonderfully with chilaquiles verdes, adding a burst of citrus that complements the tangy tomatillo sauce.
✅ Why it works: The acidity of the orange juice enhances the flavors of the salsa verde.
How to Store and Reheat Leftover Chilaquiles
While chilaquiles verdes are best eaten fresh, you might find yourself with leftovers. Here’s how to store and reheat them properly:
1. Storing Leftovers
- Refrigerate the salsa verde and tortilla chips separately if possible. This helps keep the tortillas from becoming too soggy.
- If the chilaquiles are already mixed, store them in an airtight container in the fridge for up to 2 days.
2. Reheating Chilaquiles
- Stovetop method (best option): Heat a skillet over medium heat, add a splash of broth or salsa verde, and stir in the leftover chilaquiles to rehydrate them.
- Oven method: Preheat the oven to 350°F (175°C) and bake for 10 minutes, covering with foil to prevent drying.
- Avoid microwaving: It makes the tortillas too soft and mushy.
✅ Tip: If your chilaquiles have become too soft, try adding fresh tortilla chips when reheating for extra crunch.
Serving Suggestions
Pair your chilaquiles verdes with a side of stuffed poblano peppers for an extra flavor boost. If you’re looking for a similar layered Mexican dish, try this Mexican lasagna recipe, which also uses tortillas in a unique way. You might also love this steak quesadilla recipe for another crispy tortilla-based meal idea.
Nutritional Value and Health Benefits of Chilaquiles Verdes
Chilaquiles verdes may be known as a comfort food, but they also offer a variety of nutritional benefits depending on how they are prepared. By using healthier cooking methods and nutrient-rich ingredients, you can enjoy this dish without guilt. Here’s a breakdown of the nutritional value and ways to make chilaquiles verdes a more balanced meal.
Calories and Macronutrients in Chilaquiles Verdes
The calorie count of chilaquiles verdes depends on factors such as portion size, toppings, and cooking methods. Here’s an estimated nutritional breakdown for a standard serving (about 1.5 cups) of traditional chilaquiles verdes:
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 350-450 kcal |
| Carbohydrates | 50g |
| Protein | 10-15g |
| Fats | 15-25g |
| Fiber | 5-8g |
Tortillas provide complex carbohydrates and fiber when made from whole corn.
Salsa verde is low in calories and rich in vitamin C from tomatillos.
Toppings like cheese and crema add fat and protein, while avocado contributes healthy monounsaturated fats.
Healthier Alternatives: Baking vs. Frying Tortillas
Traditional chilaquiles verdes are made by frying tortillas, which adds extra fat and calories. However, you can make them healthier by using alternative cooking methods:
Baked Tortillas: Reduces oil content while still providing a crunchy texture.
Air-Fried Tortillas: Uses minimal oil while achieving crispiness.
Whole-Grain Corn Tortillas: Offer more fiber and nutrients than refined versions.
How to Make Chilaquiles Verdes More Nutritious
If you want to increase the health benefits of chilaquiles verdes, consider these modifications:
1. Add More Protein
Increasing the protein content makes the dish more satisfying and balanced.
✅ Add shredded chicken, eggs, or black beans for extra protein.
✅ Use Greek yogurt instead of crema for a higher-protein alternative.
2. Boost Fiber with Vegetables
Adding fiber-rich vegetables can improve digestion and enhance the dish’s nutritional profile.
✅ Stir in sautéed spinach, mushrooms, or nopales.
✅ Serve with a side of beans for extra fiber.
3. Control Portion Sizes and Toppings
Since chilaquiles can be calorie-dense, managing portion sizes is key.
✅ Use moderate amounts of cheese and crema to reduce fat intake.
✅ Stick to a single serving size (1-1.5 cups) to avoid overeating.
Are Chilaquiles Verdes a Healthy Meal?
Chilaquiles verdes can be a nutritious dish when made with fresh, whole ingredients and minimal oil. While traditional versions can be high in fat and carbs, small adjustments—such as baking the tortillas, adding protein, and incorporating vegetables—can turn them into a balanced meal that fits into a healthy diet.
Common Mistakes When Making Chilaquiles Verdes
Even though chilaquiles verdes are simple to prepare, certain mistakes can affect the texture, flavor, and overall experience of the dish. If you’ve ever ended up with soggy tortillas, bland salsa, or an unbalanced dish, don’t worry—these common mistakes are easy to fix!
1. Soggy vs. Crispy Chilaquiles: Finding the Right Balance
One of the biggest challenges when making chilaquiles verdes is getting the right texture. Some people love them crispy, while others prefer them soft. However, if they become too soggy, they can lose their appeal.
❌ Common Mistakes:
- Letting the tortillas sit in the salsa for too long.
- Using store-bought tortilla chips that absorb liquid too quickly.
- Not drying freshly fried tortillas properly, causing them to soften too fast.
✅ How to Fix It:
- For crispier chilaquiles: Add the salsa just before serving and mix lightly.
- For softer chilaquiles: Let the tortillas simmer for 3-5 minutes in the salsa.
- Use day-old tortillas instead of store-bought chips, which get soggy faster.
2. Overpowering or Bland Salsa Verde: Fixing Common Issues
Salsa verde is the heart of chilaquiles, and if it’s too acidic, too spicy, or too bland, it can throw off the entire dish.
❌ Common Mistakes:
- Salsa is too acidic: Some tomatillos can be very tart, making the salsa overly sour.
- Salsa is too spicy: Using too many serrano peppers without balancing them.
- Salsa lacks depth: If the ingredients aren’t roasted or seasoned properly, the salsa can taste flat.
✅ How to Fix It:
- If the salsa is too acidic: Add a pinch of sugar or honey to balance the tartness.
- If the salsa is too spicy: Reduce the number of serrano or jalapeño peppers, or add more tomatillos to mellow the heat.
- For better depth of flavor: Roast the tomatillos, onions, and garlic before blending.
3. Choosing the Wrong Type of Tortillas
The quality and type of tortillas can make or break your chilaquiles verdes.
❌ Common Mistakes:
- Using flour tortillas, which become too soft and gummy.
- Using ultra-thin tortillas, which don’t hold up in salsa.
- Using completely fresh tortillas, which can break apart too easily.
✅ How to Fix It:
- Always use corn tortillas—they provide the best texture and absorb the salsa well.
- Choose slightly stale tortillas or let fresh tortillas dry out for a few hours before frying.
- Cut tortillas into triangles or strips for even cooking.
4. Not Adding Enough Toppings for Balance
Chilaquiles verdes are delicious on their own, but toppings help balance the flavors and textures.
❌ Common Mistakes:
- Skipping cheese or crema, making the dish too acidic.
- Not adding protein, leaving the dish less satisfying.
- Using too many heavy toppings, overpowering the salsa and tortillas.
✅ How to Fix It:
- Add queso fresco or cotija cheese to enhance flavor.
- Include a fried egg or shredded chicken for protein.
- Sprinkle onions, cilantro, and avocado for freshness.
5. Not Serving Chilaquiles Immediately
Timing is everything when serving chilaquiles. If they sit for too long, they become mushy and lose their texture.
❌ Common Mistakes:
- Assembling chilaquiles too early and letting them sit in salsa.
- Reheating leftovers in the microwave, making them soggy.
✅ How to Fix It:
- Serve chilaquiles immediately after mixing them with the salsa.
- If reheating, use a skillet with a splash of broth instead of the microwave.
By avoiding these common mistakes, you’ll always get perfect chilaquiles verdes with the right balance of flavor, texture, and toppings!
Frequently Asked Questions
Interesting Facts About Chilaquiles
1️⃣ Ancient Origins – Chilaquiles date back to Aztec times, making them one of Mexico’s oldest traditional dishes.
2️⃣ Breakfast Favorite – In Mexico, chilaquiles are commonly eaten for breakfast or brunch, often served with eggs or beans.
3️⃣ Cure for Hangovers – Many Mexicans consider chilaquiles to be a remedy for hangovers, as the combination of carbs, salsa, and toppings helps soothe the stomach and replenish energy.
4️⃣ Different Salsas, Different Flavors – While salsa verde is made from tomatillos, salsa roja uses red tomatoes and dried chilies, giving them unique tastes.
5️⃣ Not Nachos! – Many people mistake chilaquiles for nachos, but chilaquiles are soaked in salsa, whereas nachos are crispy and topped with melted cheese.
What is the Difference Between Chilaquiles Verdes and Rojos?
✅ Chilaquiles Verdes – Made with salsa verde, which is tangy and slightly spicy, using tomatillos, serrano peppers, and cilantro.
✅ Chilaquiles Rojos – Made with salsa roja, which is richer and smokier, using red tomatoes, guajillo or ancho chilies, and garlic.
👉 Taste Difference: Verdes tend to be brighter and tangier, while rojos have a deeper, slightly sweet-spicy flavor.
Are Chilaquiles Supposed to Be Soft or Crunchy?
✅ It depends on personal preference!
- Crispy Chilaquiles: Some people prefer to add the salsa right before serving, keeping the tortilla chips crunchy.
- Softer Chilaquiles: Others let the chips soak in the salsa for a few minutes, making them softer and more like an enchilada.
👉 Traditional chilaquiles are slightly soft but still hold some texture—not too crunchy and not completely mushy.
What’s the Difference Between Chilaquiles and Migas?
✅ Chilaquiles – Made with tortilla chips soaked in salsa, then topped with cheese, crema, and sometimes meat or eggs.
✅ Migas – A Tex-Mex dish where tortilla strips are scrambled with eggs, cheese, and sometimes chorizo—but no salsa is added.
👉 Key Difference: Chilaquiles are saucy and can be eaten with a fork, while migas are dry and more like scrambled eggs with tortilla pieces.
Conclusion
Chilaquiles verdes are a beloved Mexican dish that combines crispy tortillas, tangy salsa verde, and delicious toppings to create the ultimate comfort meal. Whether you prefer them crispy or soft, mild or spicy, with eggs or chicken, chilaquiles verdes are highly versatile and can be customized to suit your taste.
By following this guide, you now know:
The history and origins of chilaquiles.
How to choose the best ingredients for authentic flavor.
Step-by-step instructions for making chilaquiles verdes from scratch.
Different variations and regional styles.
The best ways to serve and store them.
✅ Common mistakes to avoid and tips for making them perfect every time.
Whether you’re making them for a weekend brunch, a quick breakfast, or even a late-night snack, chilaquiles verdes will always be a flavorful and satisfying dish. Now it’s time to head to the kitchen and start cooking! 🌮💚
Chilaquiles Verdes Recipe
Equipment
- Large skillet or frying pan
- Blender
- Cutting board
- Knife
- Baking sheet (if making homemade tortilla chips)
- Tongs
- Mixing bowls
Ingredients
- For the Green Salsa Salsa Verde:
- 1 lb tomatillos husked and rinsed
- 1-2 jalapeños or serrano peppers adjust to spice preference
- ½ cup white onion chopped
- 2 garlic cloves peeled
- ½ cup fresh cilantro
- 1 cup chicken or vegetable broth
- 1 tsp salt adjust to taste
- 1 tbsp vegetable oil
- For the Chilaquiles:
- 8 corn tortillas cut into triangles (or 4 cups tortilla chips)
- 1 cup vegetable oil for frying, if making homemade chips
- ½ cup Mexican crema or sour cream
- ½ cup crumbled queso fresco or Cotija cheese
- ½ cup white onion thinly sliced
- 1 avocado sliced (optional)
- 2 fried eggs optional
- 1 cup cooked shredded chicken (optional)
- Fresh cilantro for garnish
Instructions
- Step 1: Make the Salsa Verde
- In a pot, bring water to a boil and add the tomatillos, peppers, and garlic. Boil for about 5 minutes or until the tomatillos turn a darker green and soften.
- Drain and transfer to a blender along with chopped onion, cilantro, salt, and chicken broth. Blend until smooth.
- Heat 1 tbsp oil in a large skillet over medium heat. Pour in the blended salsa and simmer for about 5 minutes, stirring occasionally. Adjust seasoning if needed.
- Step 2: Prepare the Tortilla Chips
- (Skip this step if using store-bought chips)
- Heat oil in a frying pan over medium-high heat.
- Fry the tortilla triangles in batches until crispy and golden brown. Remove and place on a paper towel-lined plate to drain excess oil.
- Step 3: Assemble the Chilaquiles
- Reduce heat to low and add the tortilla chips to the skillet with the salsa verde. Stir gently to coat them evenly without making them too soggy.
- Cook for 2-3 minutes until the chips are softened but still retain some crunch.
- Step 4: Garnish and Serve
- Transfer chilaquiles to plates and top with crema, crumbled cheese, sliced onions, and cilantro.
- Add optional toppings like fried eggs, shredded chicken, or avocado.
- Serve immediately and enjoy!
Notes
If you like your chilaquiles extra crispy, toss the chips in the salsa just before serving instead of simmering them.
Use baked tortilla chips instead of fried for a lighter version.
Chilaquiles verdes are best eaten fresh, as they tend to get soggy over time.