Chilaquiles Verdes

★ 4.8 · Easy

Crispy tortilla chips simmered just until softened in a tangy roasted tomatillo salsa, topped with crema, cotija, and a fried egg for the ultimate Mexican breakfast.

15 minPrep Time

25 minCook Time

40 minTotal Time

4 servingsYield

Why You'll Love This

A beloved Mexican breakfast, ready in under 40 minutes
Bright, tangy roasted tomatillo salsa from scratch
Endlessly adaptable with a fried egg, shredded chicken, or extra cheese

Ingredients

1 lbtomatillos, husked and rinsed
2jalapeno peppers, stemmed (seeded for less heat)
1/2white onion, quartered
2 clovesgarlic, unpeeled
1/2 cupfresh cilantro, roughly chopped
1/2 cupchicken broth
1 tspkosher salt, plus more to taste
3 tbspvegetable oil, divided
8 cupssturdy corn tortilla chips (or 10 corn tortillas, cut into wedges and fried)
4large eggs
1/3 cupMexican crema or sour cream, thinned with 1 tbsp water
1/2 cupcrumbled cotija cheese
1/4white onion, thinly sliced, for serving

Nutrition (estimated per serving)

380Calories

14gProtein

24gFat

32gCarbs

5gFiber

640mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.