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Chilaquiles Verdes

chilaquiles verdes recipe with egg
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This easy Chilaquiles Verdes recipe is perfect for a quick breakfast, lunch or dinner. Homemade salsa verde is easy to make and adds ton of flavor!

Ingredients

Scale

For the salsa verde

  • 1.5 pounds tomatillos (husks removed)
  • 1/2 medium white or yellow onion
  • 2–3 cloves garlic (peeled)
  • 1 jalapeno or serrano pepper (depending how spicy you want it)
  • juice from one lime
  • 1/2 tsp salt
  • 1/4 cup cilantro leaves
  • 1 medium avocado

For the chilaquiles

  • 12 corn tortillas (or approx 10 oz thick storebought tortilla chips)
  • 1 batch salsa verde
  • Toppings of choice – minced cilantro, diced red onion, cotija cheese, sour cream, fried eggs, leftover cooked chicken etc

Instructions

  1. Make the salsa verde.
  2. Preheat oven to 400 degrees.
  3. Quarter tomatillos and onion and place on a baking sheet with garlic and pepper (halved and top removed).
  4. Roast for 20 minutes.
  5. Transfer tomatillo mixture to a food processor with cilantro, lime juice, salt and avocado and blend until relatively smooth.
  6. If making your own chips, cut tortillas into 6 wedges, spread on 1-2 baking sheets, spray with oil and sprinkle with salt.
  7. Bake at 400 degrees for 10-15 minutes until lightly brown and crispy.
  8. Heat 2 cups of the salsa verde in a large skillet.
  9. Add chips and toss gently to coat – adding more salsa if needed.
  10. Add desired toppings and serve!

Find it online: https://dietplan.cc/chilaquiles-verdes/