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Chilaquiles Verdes

Make this Mexican favorite to serve for breakfast, brunch, or dinner. Use bottled salsa verde to make things quick and easy, or if you've got a bit more time, it's worth the effort to make homemade salsa verde. 
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: Mexican
Servings: 4 servings
Author: Lindsey Johnson

Ingredients

  • 2 tablespoons avocado or olive oil divided
  • 1 medium yellow onion diced
  • 1/2 teaspoon ground cumin
  • 24 ounces salsa verde store-bought or homemade
  • 1 10-ounce bag tortilla chips
  • 4 large eggs
  • 1/2 to 3/4 cup crumbled queso fresco or cotija cheese
  • Sliced avocado
  • Crema Mexicana or sour cream mixed with a little milk
  • Lime wedges
  • Cilantro

Instructions

  • In a very large cast iron pan or heavy duty skillet, heat 1 tablespoon of the oil. Add the diced onion and cook, stirring occasionally, until the onion starts to soften, about 5 minutes. Sprinkle the cumin over the onions. Cook for 30-60 seconds until cumin is fragrant and lightly toasted. Add the salsa verde and bring to a simmer; reduce heat to low and continue to cook for 8-10 minutes. (Don't allow the sauce to thicken too much, but if that happens, add a few tablespoons of water or broth to thin it out.)
  • Add about 1/3 of the tortilla chips to the salsa verde. Toss to coat. The chips will soften a bit. Stir in the next 1/3 and toss again; repeat with remaining chips. Leave heat on low and loosely cover the pan.
  • In a separate cast iron or nonstick skillet, heat the remaining 1 tablespoon of oil. Crack the four eggs into the pan. Sprinkle with salt and pepper. Cook according to preference. (The photos show sunny side up eggs.)
  • Uncover the pan with the tortillas and turn off heat. Carefully place the fried eggs on top of the chilaquiles. Top with the crumbled cheese, sliced avocado, a drizzle of crema Mexicana, and a sprinkle of cilantro. Serve immediately with lime wedges on the side.

Notes

  • To make this vegan, omit the cheese and eggs. Add a 15 ounce can pinto or black beans to the chilaquiles before serving.
  • To make homemade tortilla chips: cut the tortillas into wedges or strips, brush with a little oil or spray lightly with nonstick cooking spray, and bake at 400°F for 5-10 minutes, or until crisp and golden.
  • To make salsa verde from scratch, follow this recipe
  • This recipe can also be made with a red chile sauce (enchilada sauce), if desired. Substitute 3 cups enchilada sauce for the salsa verde and proceed with recipe as written.