Description
Chilaquiles Verdes feature crispy baked tortilla chips smothered in a homemade sauce loaded with salsa verde and topped with your favorite toppings. This classic Mexican breakfast dish is comforting, delicious, and flavorful — and unbelievably easy to make!
Ingredients
Scale
For the tortilla chips:
- 12 corn tortillas
- 2 teaspoons cooking oil spray
For the sauce:
- 1 small onion, coarsely chopped
- 2 cloves garlic
- 1 small jalapeño pepper, seeded
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro
- 2 cups salsa verde (green Mexican sauce), homemade or store-bought
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt (or to taste)
For the toppings:
- sour cream or lime crema
- 1/4 cup Cotija cheese, crumbled
- 2 tablespoons red onion, diced
- 1 avocado, diced
- 2 tablespoons fresh cilantro, finely chopped
Instructions
Bake the tortilla chips:
- Preheat the oven to 400F.
- Stack the corn tortillas (4 pieces at a time) on top of each other and evenly cut them into eighths. Each tortilla will turn into 8 small triangle wedges.
- To crisp them up, lightly spray both sides of the tortillas with cooking spray oil and place them in a single layer on two large baking sheets.
- Bake until golden brown and crispy, about 3-4 minutes on each side. Set aside.
Make the sauce:
- In a blender, add onion, garlic, jalapeño, lime juice, cilantro, and salsa verde. Blend until smooth, about 1 minute.
- In a large skillet, heat oil over medium heat until hot and sizzling, about 1 minute. Slowly pour in the sauce mixture and stir well. Bring it to a simmer, then reduce the heat to low. Cover and let the sauce simmer for 6-8 minutes, stirring occasionally. Add salt to taste. Turn off the heat and set aside.
Assemble the chilaquiles:
- Add the baked tortilla chips on top of the sauce and toss well to coat.
- Add your favorite toppings including a drizzle or dollops of sour cream, cotija cheese, onion, avocado, and cilantro. Serve immediately.
Notes
How to store: You can store leftover chilaquiles verdes in an airtight container in the fridge for up to 3 days.
How to reheat: Reheat in the oven at 350℉ for 10-15 minutes or in a skillet over the stove on medium heat until warmed through.
How to freeze: Chilaquiles verdes isn’t very freezer-friendly once assembled, but you can freeze the sauce, tortillas, and toppings separately in freezer-safe bags for up to 3 months and then assemble and cook when you’re ready.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican