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Chilaquiles with Salsa Verde topped with sour cream and chopped cilantro with avocado slices on the side on a plate

Chilaquiles with Salsa Verde

Chilaquiles recipe with freshly-fried corn tortillas and homemade tomatillo salsa verde sauce. This Mexican classic dish is hearty, tasty, and great for breakfast or brunch.
Course Breakfast
Cuisine Mexican
Keyword chilaquiles
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 Servings
Calories 307kcal
Author Lalaine


  • 1 dozen stale corn tortillas, cut into quarters
  • canola oil
  • salt to taste
  • 1 small onion, peeled and chopped
  • 2 cups Tomatillo Salsa Verde sauce
  • 2 eggs, well beaten
  • 1 cup Monterey Jack cheese, shredded


  • 1/2 cup queso fresco, crumbled
  • 1/2 cup crema de mexicana
  • 1/2 small red onion, peeled and chopped
  • 1/2 bunch cilantro, stemmed and chopped
  • 1 avocado, pitted and sliced

For the Tomatillo Salsa Verde Sauce

  • 1 pound tomatillos, husked
  • 2 jalapeno peppers
  • 1 small onion, peeled and chopped
  • juice from 1 lime
  • 1/2 cup cilantro
  • 3 cloves garlic, peeled
  • salt to taste


  • In a pan over medium heat, heat about 2 inches deep of oil. 
  • Separate the cut tortillas and add in batches to the pan. Deep-fry, stirring regularly, until golden brown and crisp. 
  • With a slotted spoon, remove fried tortillas from pan, drain on paper towels and sprinkle with salt.
  • In another pan, heat about 1 tablespoon of oil until it begins to shimmer. Add onions and cook until softened.
  •  Add salsa verde and simmer for about 3 to 5 minutes. 
  • Add eggs and stir together until eggs begin to set.
  • Add fried tortillas and gently toss to coat with sauce for about 1 to 2 minutes. 
  • Sprinkle with jack cheese, cover,  and cook for another 1 to 2 minutes or until cheese is begins to melt.
  • Transfer onto serving plates, drizzle with crema Mexicana, and sprinkle with queso fresco, red onions, and cilantro. Garnish with sliced avocados. Serve immediately.

For the Tomatillo Salsa Verde

  • Peel and discard papery husks from tomatillos. Wash tomatillos well under cold running water to rinse off any sticky coating. Drain well. 
  • In a saucepan over medium heat, combine tomatillos, jalapenos and enough water to cover. for about 5 to 8 minutes or until softened. Remove from water.
  • In a food processor or blender, combine tomatillos, chili peppers, onions, cilantro, garlic and lime juice. Pulse a few times to desired consistency. Season with salt to taste.


Calories: 307kcal | Carbohydrates: 12g | Protein: 10g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 106mg | Sodium: 999mg | Potassium: 334mg | Sugar: 8g | Vitamin A: 1040IU | Vitamin C: 6.4mg | Calcium: 235mg | Iron: 0.7mg