Green Chilaquiles Recipe

Name: Green Chilaquiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 to 20 tomatillos, husked and halved; 5 to 7 serrano chiles, chopped; 3 cloves garlic; 1/4 cup cilantro, roughly chopped; 1/2 teaspoon ground cumin; 1 medium yellow onion, chopped; Salt and freshly ground black pepper; 1 cup chicken stock; 1 tablespoon vegetable oil; Vegetable oil, for frying; 2 pounds corn tortillas, cut into wedges; 10 large eggs; Queso fresco, for serving; Roughly chopped cilantro, for serving; Mexican crema, for serving

Servings: persons

15 to 20 tomatillos, husked and halved
5 to 7 serrano chiles, chopped
3 cloves garlic
1/4 cup cilantro, roughly chopped
1/2 teaspoon ground cumin
1 medium yellow onion, chopped
Salt and freshly ground black pepper
1 cup chicken stock
1 tablespoon vegetable oil
Vegetable oil, for frying
2 pounds corn tortillas, cut into wedges
10 large eggs
Queso fresco, for serving
Roughly chopped cilantro, for serving
Mexican crema, for serving

1
For the tomatillo salsa: Preheat the oven to 375 degrees F. Roast the tomatillos, chiles and garlic on a baking sheet until evenly charred, about 15 minutes.
2
Combine the tomatillos, chiles, garlic, cilantro, cumin and half the onion in a blender and blend.
3
Sprinkle with salt and pepper.
4
With the blender running, slowly add the chicken stock until the salsa has a smooth, sauce-like consistency.
5
Heat the oil in a medium saucepan, add the remaining onions and fry until translucent, approximately 3 minutes.
6
Add the tomatillo salsa to the saucepan and bring to a boil.
7
Remove from the heat and set aside.
8
For the totopos: Add enough vegetable oil to a deep frying pan to fry the tortilla chips.
9
Heat to at least 350 degrees F. Fry the chips in batches until crispy, being careful not to overcrowd the pan.
10
Remove the chips from the oil and place them on paper towels to drain.
11
Alternatively, you can skip this step and purchase your favorite brand of tortilla chips; use two 5-ounce bags for this recipe.
12
Add the chips to the salsa and stir well, fully submerging the chips in the sauce.
13
Cover and let soak for at least 3 minutes.
14
Prepare the eggs to your liking; we prefer them fried over-easy.
15
To assemble: Pour the salsa and chips into a large, deep serving platter.
16
Put the fried eggs on top and sprinkle to taste with queso fresco, cilantro and crema.

702

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 15 to 20 tomatillos, husked and halved, 5 to 7 serrano chiles, chopped, 3 cloves garlic, 1/4 cup cilantro, roughly chopped, and more.

Yes, Green Chilaquiles falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Green Chilaquiles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions