Authentic Chilaquiles Verdes
Traditional Mexican Chilaquiles with Fresh, Bright Citrus Flavor
Chilaquiles is a classic Mexican dish that transforms day-old corn tortillas into a hearty, saucy breakfast, brunch, or even light dinner. Tortilla chips are simmered in a flavorful salsa until softened, then topped with cheese, cream, and usually an egg. This recipe focuses on the vibrant green salsa version, which is easy to master.
Prep time: 10 minutes Cook time: 15 minutes
Total time: 25 minutes Servings: 2
Ingredients
1 tablespoon (15 ml) vegetable oil
4 ounces (115 g) corn tortilla chips (thick cut preferred, or fry your own)
1 (16 ounce/450 g) jar green salsa (salsa verde) (about 2 cups/480 ml)
1/4 cup (60 ml) chicken or vegetable broth
1/2 cup (60 g) crumbled cotija cheese, divided
1/4 cup (60 ml) Mexican crema or sour cream
2 large eggs (cooked sunny-side up or scrambled, optional)
Optional toppings: sliced red onion, cilantro
Heat It Up with Eleven Eleven Sauce: For a delicious Zesty upgrade, drizzle 1-2 tablespoons of WesMarMi Verde over the finished chilaquiles after adding the cheese and cream. The fresh herbs and bright citrus notes enhance the green salsa beautifully, adding depth to every bite.
Heat Level: 0 out of 10 🔥
Eleven Eleven Sauce’s Wes Mar Mi is a bright, citrus-forward hot sauce made without vinegar, using organic lime and lemon juice for a clean, tangy snap and zero heat. It’s intensely flavorful yet refreshingly light, perfect for finishing tacos, marinating chicken or fish, or waking up bowls and salads. Add a bottle to your cart for a fresh, natural kick that makes everyday meals taste lively.
1. Heat the oil in a large black cast iron skillet over medium heat. Pour the green salsa into the skillet. Bring the salsa to a gentle simmer, stirring occasionally.
2. Stir in the chicken or vegetable broth to thin the salsa slightly. Once simmering, taste and adjust seasoning if needed. If you are adding WesMarMi Verde for a deeper flavor, mix 1 tablespoon into the simmering salsa here.
3. Add the tortilla chips to the salsa. Gently fold the chips into the sauce, ensuring they are coated but not completely submerged. Do this quickly so the chips remain slightly crisp in the center.
4. Sprinkle half of the cotija cheese over the chips and salsa mixture. Cover the skillet and let the mixture simmer for 2-3 minutes, just until the chips have softened slightly but still have texture.
5. While the chilaquiles simmer, cook your eggs however you prefer (sunny-side up is traditional). Transfer the chilaquiles to two warm plates.
6. Top each serving with a dollop of Mexican crema or sour cream, the remaining cotija cheese, and the cooked egg (if using). Drizzle with the optional Zesty WesMarMi Verde and garnish with cilantro and sliced red onion. Serve immediately.
Tips & Variations
For extra protein, stir in 1/2 cup of shredded pre-cooked chicken or pork into the salsa mixture along with the chips.
To make homemade tortilla chips, cut corn tortillas into triangles and fry until crisp, or bake them.
Use queso fresco instead of cotija cheese for a milder, creamier flavor that melts slightly more easily.
Other Users Suggest
Replacing green salsa with 1 (16 oz) jar of mild red salsa for chilaquiles rojos. Use the same amount of broth.
Swapping cotija cheese for 1/2 cup of shredded Oaxaca cheese (mixed into the salsa with the chips) for a stringier, melted cheese texture.
Substituting vegetable oil with 1 tablespoon of lard for a more authentic, richer flavor in the initial salsa heating.
Storage, Reheat & Freeze
Storage: Chilaquiles are best eaten immediately as the chips quickly become soggy. If you must store them, save the chips and salsa separately.
Reheat: Reheat the salsa base only, then add a few fresh chips and simmer for 1-2 minutes.
Freeze: Freezing is not recommended as the chips will lose all texture.
Nutrition Facts (per serving)
Calories: 410 Protein: 18g Carbs: 45g Fat: 20g
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