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chilaquiles verdes plated close up

Chilaquiles Verdes

The hardest part of preparing chilaquiles is deciding red or green salsa! Then there's all the toppings that makes them even more delicious!
Course Brunch, Desayuno
Cuisine Mexican
Prep Time 25 minutes
Cook Time 20 minutes
Dry out tortillas 8 hours
Total Time 8 hours 45 minutes
Servings 1 Serving


  • 6 previously made corn tortillas
  • Oil for frying chips
  • 2 cups Salsa Verde or Roja of your choice link in the notes
  • ¼ c onion finely diced
  • ¼ c cilantro finely chopped
  • 1/3 c cotija cheese finely grated
  • 1/3 c Mexican crema
  • 2 eggs cooked as you like


  • The night before, slice homemade corn tortillas into 6 wedges. Spread out and let air dry overnight. This will help them fry faster and absorb less oil.
  • Next day, preheat 1 ½ cups of avocado or canola oil in medium skillet for a few minutes. When hot, fry sliced corn tortillas until very crispy. Turn now and then to ensure even frying. When ready transfer to a plate lined with paper towels. Set aside.
  • In the meantime, on the back burner, cook your eggs in a little oil at medium heat to desired doneness.
  • Pour out the oil from the skillet and place back onto medium heat. Pour in the salsa of your choice. It may seem like a lot of salsa, but the tortillas will absorb some of the salsa. Stir salsa for 1 minutes, Add the previously fried chips. Stir well to combine, making sure the chips are evenly coated with salsa.
  • Transfer chilaquiles to serving plate. Garnish with onion, cilantro, cotija cheese and crema. Top with sunny side up eggs. Garnish eggs with spicy salsa.


Chile Verde Sauce https://pinaenlacocina.com/chile-verde-sauce/
Basic Red Sauce https://pinaenlacocina.com/basic-chicken-enchiladas-enchiladas-de-pollo/