Chilaquiles Verdes: A Classic Mexican Dish for Any Time of Day

Chilaquiles verdes are a classic Mexican meal, featuring lightly fried corn tortillas soaked in tangy green tomatillo sauce. While many see them as a breakfast staple, they’re hearty enough for any time of day. This simple dish brings together basic ingredients in a way that really highlights the thoughtful, tasty approach found in traditional Mexican cooking.

One of the best things about chilaquiles verdes is how easily they can be changed up. At their core, you need crispy tortillas and a tasty green salsa, but you can add plenty of extras to suit your taste. Whether you need a quick meal after work or want to serve something special for brunch, chilaquiles verdes are always a good choice and offer lots of opportunity for variety.

What are Chilaquiles Verdes?

Chilaquiles verdes start with corn tortillas, cut up and turned into crispy chips. These are then covered with a bright green sauce. The word “chilaquiles” shows just how far back this dish goes in Mexican history, where both corn and chilies have played important roles in the diet. Originally, it was a practical way to use extra tortillas so they wouldn’t go to waste, giving new life to leftovers while creating something delicious.

When those crisp tortilla chips get mixed with hot salsa verde, some of the chips soften and soak up the flavors. The best chilaquiles still keep a little crunch-even while being well coated in sauce. Getting this just right is important for good texture and is often how people judge well-made chilaquiles.

Origins and history

Chilaquiles go way back, recognized as one of the oldest dishes in Mexican food culture. They have roots from before Spanish colonization, in a time when corn and chili peppers were mainstays in the local diet and daily life. Chilaquiles first combined leftover tortillas and chili sauce, and even as the dish changed over the years, it has stayed true to its base ingredients. This approach of making a homemade meal out of leftovers is an important part of Mexican home cooking.

What makes chilaquiles verdes unique

Chilaquiles verdes stand out for their green sauce. Salsa verde, made with tomatillos, gives a unique tart flavor and a bright color that sets it apart from the red version. The green sauce, compared to the more intense and often spicy red sauce (chilaquiles rojos), creates a lighter, fresher meal. Tomatillos and cilantro are the main fresh flavors in chilaquiles verdes, making them especially good as a morning dish.

Chilaquiles verdes vs. chilaquiles rojos

Key Ingredients in Chilaquiles Verdes

Great chilaquiles verdes come down to a few central ingredients. The flavor and texture of each part can really affect the final dish, so it helps to use good quality or freshly made items when possible.

• Corn tortillas: The base for your chips.
• Tomatillos: The foundation of the green sauce.
• Onion, garlic, and chilies: Build the taste and heat in the salsa.
• Cilantro: Adds herb flavor to the sauce.
• Chicken or vegetable broth: Used to thin and season the salsa.

Choosing the right tortillas

For best results, make your own chips from corn tortillas. Tortillas that are a day or two old actually work well for frying or baking, as they get crispier than very fresh ones. Cut into triangles or strips before baking or frying. If you buy chips, go for thick, plain ones since they hold up better in sauce and don’t get soggy as fast.

How to make salsa verde

Salsa verde is usually made by roasting or boiling tomatillos, onion, garlic, and one or two green chilies (serrano or jalapeño). Roasting adds a nice smoky touch. Once these are cooked, you blend them with cilantro and broth until smooth. Taste and add salt as needed. If you like heat, keep the pepper seeds or add extra chilies. Fresh salsa verde is much more flavorful than most store-bought kinds.

Protein, dairy, and garnish options

You can eat chilaquiles as-is, but toppings make them even better. Some popular add-ons include:

• Shredded chicken (traditional choice)
• Fried eggs (great for breakfast)
• Queso fresco or cotija cheese (crumbled on top)
• Mexican crema or sour cream
• Onion slices, chopped cilantro, avocado slices

How to Make Chilaquiles Verdes at Home

Making chilaquiles verdes yourself is straightforward if you do it step by step. You’ll prepare your chips, blend and cook the salsa, and then combine everything right before serving.

Preparing your tortilla chips

1. Cut 10-18 corn tortillas into 2-inch pieces or triangles.
2. To bake: Brush with a bit of oil, salt lightly, and bake at 150°C (300°F) for 15-20 minutes until crisp. Cool them fully on a rack.
3. To fry: Heat oil in a pan; fry until golden and crisp, then drain on paper towels.
4. If you use store-bought chips, remember: thicker is better for the sauce.

Cooking the salsa and assembling the dish

1. Roast 1 kg tomatillos, ½ onion, 1-2 chilies, and 1 garlic clove with a splash of oil and a pinch of salt at 175°C (350°F) until soft and slightly charred.
2. Blend roasted veggies with 2-3 sprigs cilantro and 2 cups broth until smooth.
3. Heat a tablespoon of oil in a pan, add the blended sauce, and simmer for 10 minutes until slightly thicker. Add salt to taste.
4. When ready to serve, add your crispy chips to the hot sauce, stir gently until coated, and serve right away.

Tips to avoid soggy chilaquiles

• Make sure your chips are very crispy before adding sauce.
• Add chips to hot sauce only right before eating.
• You can also serve salsa on the side so each person adds as much as they like.
• Thicker or homemade chips stand up to the sauce much longer than thin or commercial ones.

Preparation and storage

• Salsa verde: Make up to two days ahead, keep in the fridge.
• Chips: Make in advance and store in a sealed container at room temp.
• Fully assembled chilaquiles: Best eaten fresh, but leftovers can be microwaved for 2-3 minutes (use a little extra salsa if needed). Do not freeze assembled chilaquiles.

Recipe Variations and Ingredient Swaps

Chilaquiles verdes can be changed up however you like. You can easily adapt the recipe for lighter meals, add veggies, or tailor it for vegan or vegetarian diets. Here are a few ways to adjust the dish:

Healthier options

• Bake chips instead of frying to reduce fat and calories.
• Use olive oil or nonstick spray when baking.
• Add more fresh toppings like avocado, radishes, and cilantro.
• Use vegetable broth for the salsa to make it lighter.

Vegetarian and vegan chilaquiles

• Use only plant-based toppings and vegetable broth.
• Top with fried eggs for a vegetarian version.
• For vegan chilaquiles, skip eggs, cheese, and crema, or use plant-based alternatives.
• Add black beans, sautéed mushrooms, or seasoned tofu for extra protein.
• Avocado is always a good vegan topping.

Mexican regional styles

Depending on where you are in Mexico, chilaquiles may look and taste a bit different. Some regions make the sauce creamier, while others soak the tortillas in sauce longer so they’re very soft. People may use different green chilies for the sauce, and toppings will vary by area.

How to Serve Chilaquiles Verdes

Presentation and sides matter when it comes to this meal. Traditional toppings and a few well-chosen sides bring out the flavors and complete the dish. Here are typical ways to serve chilaquiles verdes:

Popular toppings and what to serve on the side

• Queso fresco or cotija cheese, crumbled on top
• Mexican crema or sour cream
• Cilantro and finely sliced onion
• Sliced or diced avocado
• Fried egg (especially for breakfast)
• Shredded chicken or beef for a filling lunch or dinner

Common side dishes:

• Refried beans
• Mexican rice

Drink pairings:

• Agua fresca (like jamaica or horchata)
• Coffee (especially for breakfast)
• Bloody Mary or mimosa for brunch

When to serve chilaquiles verdes

This dish fits any meal-breakfast, brunch, lunch, or even dinner. On mornings, a fried egg on top is common. For later meals, people often add pulled chicken or beef to make it more filling. Basically, there’s no wrong time to enjoy chilaquiles verdes.

Nutrition Information for Chilaquiles Verdes

If you care about nutrition, chilaquiles can fit different needs depending on your choice of chips (baked vs. fried), toppings, and serving size. You can make them healthier with a few simple changes.

Nutrition per serving (approximate)

How to make the meal lighter

• Bake chips and use less oil.
• Choose low-fat cheese or use less crema.
• Add more veggies for extra fiber.
• Use vegetable broth instead of chicken broth for the salsa.
• Serve with a side salad to keep portions filling but lower in calories.

Frequently Asked Questions about Chilaquiles Verdes

How do I reheat chilaquiles verdes?

Chilaquiles verdes are best enjoyed right away, but if you have leftovers, reheat them in the microwave in a covered dish for 2-3 minutes. Add a little extra salsa if needed to keep them moist. Stovetop reheating usually makes them dry or too soft, so it’s not recommended.

Can you freeze chilaquiles verdes?

It’s not a good idea to freeze fully made chilaquiles, as the tortillas turn mushy. However, you can freeze homemade salsa verde in a sealed container for a few months, then thaw and use fresh chips when ready to serve.

How can I keep chilaquiles from getting soggy?

• Only add sauce to the chips right before serving.
• Use very crispy, thicker chips.
• Serve sauce on the side if you want more crunch.

Are chilaquiles verdes gluten-free?

Traditional chilaquiles verdes are naturally gluten-free, as they are made with corn tortillas and a simple green salsa. Toppings like eggs and most cheeses are also gluten-free. If you use packaged ingredients (like chips or broth), read labels to avoid hidden gluten. Check restaurant prep methods if you’re highly sensitive or have celiac disease.