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    Home > Blog > Breakfast & Brunch > Green Chilaquiles

    Green Chilaquiles

    by Teri Lyn Fisher · Published: Aug 25, 2015 · Modified: Oct 12, 2020

    Jump to Recipe
    Thick fried tortilla chips simmered in a bright and tangy tomatillo salsa, for a simple and delicious Green Chilaquiles.
    Green chilaquiles in a pan on a wooden surface with a pink linen.

    I love chilaquiles. It’s such a great, low maintenance, comfort food dish that’s great anytime of the day. It’s such a hardy dish, especially when shredded chicken or eggs (cooked how you like them) are added to them. I also really love that as long as you have tortilla chips and salsa, you can make chilaquiles; although I prefer to eat my chilaquiles the same way as my nachos, loaded.

    For the longest time I was partial to chilaquiles in red sauce, but I recently had a chilaquiles dish that was drenched in the most glorious salsa verde and topped with spicy radishes and sharp cotija cheese…it was amazing. So today we have our own version of green chilaquiles, made with a simple roasted tomatillo salsa, and topped with a handful of fixings. Chilaquiles is such an inexpensive crowd pleaser, perfect for your next brunch or low key dinner party. Enjoy! xx, Jenny

    Roasted tomatillos on a baking sheet.

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    Green chilaquiles in a pan on a wooden surface with a wooden spoon.

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    Green chilaquiles in a pan on a wooden surface with a pink linen.

    Green Chilaquiles

    4.91 from 10 votes
    PRINT RECIPE Pin Recipe
    Thick fried tortilla chips simmered in a bright and tangy tomatillo salsa, for a simple and delicious Green Chilaquiles.
    RECIPE BY Teri & Jenny
    Prep Time: 10 mins
    Cook Time: 40 mins
    Total Time: 50 mins
    Servings: 4

      INGREDIENTS  

    salsa verde

    • 1 pound tomatillos, husked and halved
    • 2 jalapenos, halved and seeded
    • 5 garlic cloves
    • 1 yellow onion, quartered
    • 2 tbsp extra virgin olive oil
    • 1/2 bunch cilantro
    • 2 limes, juiced
    • salt and pepper to taste

    chilaquiles

    • 1/2 cup chicken stock
    • 6 ounces thick tortilla chips
    • 4 eggs
    • salt and pepper to taste

    garnishes

    • 1/2 cup crumbled cotija cheese
    • 1/2 bunch cilantro
    • 3 radishes, thinly sliced
    • 1 lime, cut into wedges
    • hot sauce

      INSTRUCTIONS  

    • Preheat oven to 375˚F.
    • Spread tomatillos, jalapenos, garlic, and onion onto a baking sheet and drizzle with oil. Season with salt and pepper and toss together.
    • Roast vegetables for25 to 30 minutes, remove from oven and cool for 10 minutes.
    • Pour roasted vegetables into a blender and add cilantro and lime juice. Blend mixture until smooth. Adjust seasonings.
    • Pour mixture into a large skillet and stir in chicken stock.
    • Place skillet over medium heat and bring mixture up to a simmer, 5 minutes.
    • Stir in chips, a handful at a time, until all chips have been added and coated in the verde sauce. Crack eggs into the skillet, over the chips and lower heat to medium-low. Cover for about 5 minutes or until egg whites have set and the chips have absorbed some of the sauce.
    • Uncover and remove skillet from the heat. Top with cotija, cilantro and radishes. Serve with lime wedges and hot sauce.
    Calories: 465kcal Carbohydrates: 47g Protein: 14g Fat: 27g Saturated Fat: 7g Cholesterol: 181mg Sodium: 500mg Potassium: 628mg Fiber: 6g Sugar: 9g Vitamin A: 614IU Vitamin C: 42mg Calcium: 229mg Iron: 3mg
    CUISINE: Mexican
    KEYWORD: eggs, salsa verde, tomatillo salsa, tortilla chips
    COURSE: Breakfast, brunch, dinner, Main Course

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    August 25, 2015 / 12 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Breakfast Tart
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    Reader Interactions

    August 25, 2015 / 12 Comments

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    1. Colette

      December 14, 2022 at 5:05 pm

      What is the volume of tomatillo sauce that is made for the recipe? Prior to adding the chicken stock. Thank you!

      Reply
    2. Monica

      June 12, 2021 at 6:58 pm

      4 stars
      These were fabulous! The green sauce was so flavorful. I added shredded chicken, sweet roasted corn off cob for a little sweetness, and some Colby jack cheese to finish in the pan. After serving to a plate, I added sliced heirloom tomato, sliced avocados and sour cream to finish it off Amazing. A keeper for sure. Ya’ll did it again!!

      Reply
    3. Julie @ Cooks with Cocktails

      September 22, 2015 at 4:53 pm

      I gotta say I am partial to the salsa verde option myself and I will probably make this with chicken. Looks lovely and delish!

      Reply
    4. Julie

      August 30, 2015 at 8:54 am

      5 stars
      Made this morning. Since we’re not big fried/poached eggs fans here, I just half-scrambled the eggs in the pan before adding the chicken stock and salsa, and other toppings.

      Really, really delicious!

      Reply
    5. Charlotte Cook My French

      August 29, 2015 at 5:51 am

      Hi ! This looks delicious ! Such a summery dish, i’m going to try it, thank you so much for the recipe

      Reply
    6. Gabriel @ The Dinner Special podcast

      August 25, 2015 at 12:47 pm

      5 stars
      Look at those eggs nestled in there! I’m just picturing the yolk as I stuff my face in this. It’s not pretty but so right!

      Reply
    7. Eileen

      August 25, 2015 at 12:12 pm

      5 stars
      Ooh, yes! These chilaquiles are amazing. I had no problem polishing off most of a batch myself. :)

      Reply
    8. Stephanie C.

      August 25, 2015 at 10:26 am

      I’m going to be this person…where did you find that beautiful pan? Also this recipe is right up my alley, thanks for posting it.

      Reply
      • Teri Lyn Fisher

        August 25, 2015 at 10:53 am

        Anthropologie! They are a little $$$$, doesn’t seem like they have them anymore but I believe the brand is Liquida. :)

        Reply
    9. Karina

      August 25, 2015 at 5:43 am

      In the salsa verde, I used, to literally, burn a poblano pepper, direct in the stove… once is all burned, I took out the seeds inside and when you make the blending with your tomatillos, garlics, and all that you did, just put it there (dont wash it, put it all just without the seeds). Your salsa will go to the next level!!!

      Reply
      • Jenny Park

        August 25, 2015 at 8:48 am

        Thanks for the tip!

        Reply
    10. Sammie

      August 25, 2015 at 5:21 am

      This sounds & looks delicious. I absolutely adore eggs but have never seen a dish like this before. Yummy. Sammie http://www.feastingisfun.com

      Reply

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