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Chilaquiles verdes is a vibrant, tangy, and spicy Mexican breakfast recipe you’ll love! It’s made by tossing crispy tortilla chips in spicy green salsa, then garnishing them with onions, crema, cilantro, queso fresco, and more. Serve it for a savory weekend breakfast or brunch!

Chilaquiles verdes on a plate.
Enjoy a breakfast of chilaquiles verdes!

💚 Why you’ll love this recipe

  • Flavor-packed: Made with homemade salsa verde, crispy totopos, and fresh garnishes, there is no shortage of flavor in these green chilaquiles.
  • Customizable: Make the salsa as listed in the recipe card, or put your own twist on it by switching up the chiles, herbs, and spices.
  • Allergen-friendly: This recipe is dairy, egg, and gluten-free, making it suitable for a wide array of dietary needs and preferences.
  • Easy to prepare: Even though the flavors are complex, the preparation is straightforward, making it an excellent choice for any level of cooking expertise.

If you love savory Mexican breakfasts like chilaquiles verdes, check out our chilaquiles rojos, enfrijoladas, vegan breakfast casserole, and papas a la Mexicana.

🌽 What are chilaquiles verdes?

Chilaquiles (pronounced chee-lah-kee-lays) is widely regarded as one of the most popular Mexican breakfasts. To make chilaquiles, all you have to do is prepare a salsa, toss it with totopos (tortilla chips), and finish everything off with your favorite toppings.

In this version, we’re using a spicy salsa verde to make chilaquiles verdes (green chilaquiles). However, if you use salsa roja, it becomes chilaquiles rojos (red chilaquiles). While we do love both options, the tangy, spicy, and fresh flavors of chilaquiles verdes are pretty hard to rival! 

You can serve your chilaquiles plain or dress them up with classic Mexican toppings for an extravagant eating experience. With so many ways to customize chilaquiles verdes, you will definitely be making this recipe over and over again!

Forkful of chilaquiles verdes on a plate.
Serve your chilaquiles right away for the best texture

📜 History

It is thought that the name “chilaquiles verdes” stems from the Nahuatl word “chīlāquilitl,” and very loosely translates to something like “chile sauce and greens.”

This dish dates back to prehispanic times. However, the first recorded recipe only appeared in an 1898 cookbook, “El Cocinera Español.”

Of course, there are many origin stories of how chilaquiles became what they are today. But, we know one thing is for sure — this dish is deeply ingrained in the food culture of Mexico

Nowadays, there are different variations of chilaquiles (even some with mole) popping up all over the place.

🌱 Are green chilaquiles vegan?

In their base form, green chilaquiles are vegan-friendly — just tortillas and salsa. But, the toppings are typically less plant-based. Here’s what to watch out for:

  • Mexican crema: Instead of dairy-based crema, try vegan crema instead.
  • Queso: Use cashew queso fresco or almond cotija in place of animal-based cheese.
  • Egg: A common topping is eggs, but you can serve your chilquiles verdes with a tofu scramble instead.
  • Meat: Shredded chicken is another common topping, but you can easily swap in shredded vegan chicken for an alternative protein source.
Corn tortillas, garlic, tomatillos, cilantro, habanero, and epazote.
Epazote is optional but worth it if you find some

🛒 Ingredients & substitutions

  • Corn tortillas: Use homemade corn tortillas for the best flavors, but store-bought work in a pinch. Either way, make sure the tortillas are stale before making chilaquiles. If you’re short on time, use pre-made chips.
  • Tomatillos: Also referred to as Mexican husk tomatoes, tomatillos make up the base of the salsa. Look for small green-looking tomatoes with a husk on them at the store. If you can’t find any, replace them with green tomatoes.
  • Habaneros: We use green habaneros for this salsa, but you can use orange or red varieties too. If you prefer a milder sauce, try jalapeños or serranos.
  • Onion, garlic: For the salsa and as a garnish. We prefer white onions, but you can also use yellow onions. Garlic, always lots of garlic.
  • Vegetable broth: To give a more robust flavor to the salsa verde. If you don’t have vegetable broth, just add water.
  • Epazote, cilantro: While optional, epazote is a traditional green chilaquiles ingredient. The flavor profile is somewhat hard to explain, but it provides notes of citrus, mint, anise, and oregano. And cilantro is a must!
  • Oil: To fry the tortillas and season the salsa. Use a neutral vegetable oil like canola, soy, or peanut.

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

📝 How to make chilaquiles verdes

Step 1: Boil the vegetables

Simmer the tomatillos, habaneros, and onions in a large pot of water. As soon as the tomatillos turn a slightly darker color, remove them from the heat and drain the water.

Tomatillos, onions, and habaneros in a pot of water.
Don’t worry about cutting the onions perfectly

Step 2: Blend the salsa

Add all drained vegetables along with the garlic, cilantro, vegetable broth, and salt to a food processor or blender. Mix everything until it reaches your preferred texture. We like our salsa to be smooth, but you can blend it for less time to achieve a chunky salsa.

Cooked vegetables, cilantro, vegetable stock, and salt in a blender.
Remember to de-stem the habaneros

Step 3: Simmer the salsa

Heat a little bit of olive oil in the same pot used to boil the vegetables. Slowly pour the salsa in and simmer it with a few sprigs of epazote. Remember, the epazote is optional but adds such a unique dimension.

Salsa verde in a pot with epazote.
Use fresh or dried epazote

Step 4: Fry the totopos

Heat some vegetable oil in a large skillet over medium. In the meantime, cut the corn tortillas into fourths or sixths and fry in batches until they’re golden brown on each side. Drain the excess oil on a paper towel-lined plate and sprinkle some salt on the chips.

Corn tortilla chips in a skillet of oil.
Fry the tortillas on both sides evenly

Step 5: Assemble

Toss a few tortilla chips in the salsa verde and plate them immediately. Top them with your favorite garnishes for a flavor-packed breakfast. Happy eating!

Tortilla chips in a pot of green salsa.
Lightly toss the tortilla chips

If you have questions about chilaquiles verdes, check out our FAQs or leave a comment down below!

🧀 What to serve with chilaquiles

While you can eat chilaquiles verdes on their own, they are so much better with toppings! Here are some ideas to get you started:

  • Queso: Add dairy-free queso fresco or almond cotija for umami flavors.
  • Crema: Drizzle on vegan Mexican crema for a tangy and cooling element.
  • Jackfruit: To emulate shredded chicken, use shredded jackfruit.
  • Refried beans: Serve a dollop of refried beans on the side to make this dish more protein-packed and hearty.
  • Avocado, onions, cilantro: Chilaquiles (and many Mexican dishes) are often topped with this killer combination.

🍽️ How to eat chilaquiles

Although they’re messy, chilaquiles are best eaten with a fork, a knife, and a lot of napkins! Serve them straight from the pot, add your favorite garnishes, and dig in!

🌡️ Storage & reheating

Once the chips are coated in salsa, chilaquiles should be eaten right away. If you happen to have leftovers, here’s what to do:

  • Fridge: Keep your salsa verde and chips separate or they will turn quite soggy. The salsa will last in the fridge for at least a week, and the tortilla chips are good for up to 4-5 days.
  • Freezer: Store the salsa verde in a freezer-safe container for up to 6 months. Don’t forget to leave a bit of room at the top of the container for expansion.
  • Corn tortillas: Pop them in a freezer-safe baggy and they should be good for up to 6-8 months. Thaw them overnight in your fridge when you need more.
  • Reheat: To serve this breakfast again, add the salsa to a pot over medium-low and mix in the chips as before. Garnish with your favorite toppings.
Chilaquiles verdes on a plate.
Don’t forget the garnishes!

♻️ Variations

  • Air fried: For a healthier alternative, try air frying your totopos instead.
  • Red chilaquiles: Make red chilaquiles by swapping the green salsa for red salsa.
  • Bean sauce: Similar to enfrijoladas, chilaquiles can be served with bean sauce for an equally hearty breakfast.
  • Mole: For the ultimate flavor experience, try your chilaquiles with mole poblano in place of salsa verde.
  • On a torta: Try making a chilaquiles verdes torta! Yup, adding chilaquiles to a sandwich roll is another popular Mexican recipe.

🧑‍🍳 Top tips

  • Use homemade tortillas: It makes a world of a difference in the overall flavor if you use homemade totopos over pre-packaged ones.
  • Use stale tortillas: Chilaquiles are best made with tortillas or chips that are going stale. This will prevent the texture from turning too mushy.
  • Watch your oil temperature: If you’re a frequent fryer, invest in a deep-fry thermometer. It’s more consistent and yields a better result.
  • Adjust the spice level: We like our chilaquiles verdes extra spicy, so we always add extra habaneros. If you don’t like spice, omit the chiles!

💬 FAQ

Is this chilaquiles verdes recipe spicy?

Chilaquiles have a completely customizable spice level based on the chiles you add. With three habaneros in this recipe, it’s a medium spice level. Adjust your recipe up or down based on your preferences.

What is a good substitute for epazote?

With its extremely unique taste, epazote is hard to emulate with any other ingredient. Don’t worry though, you can just omit it completely.

Can I use dried epazote instead of fresh?

Yes, feel free to use the dried form of epazote in your chilaquiles. Add 1-2 teaspoons in place of 1-2 sprigs of epazote.

🍴 More Mexican recipes

If you enjoyed this chilaquiles verdes recipe, be sure to check out some other green chile-based meals like these:

  • Enchiladas Verdes: Bean and cheese-stuffed corn tortillas covered in spicy green sauce.
  • Picaditas: Crispy corn bases topped with green or red salsa and queso.
  • Molotes: A flavorful antojito stuffed with plant-based cheese and smoky poblano peppers.
  • Pozole Verde: Jackfruit, hominy, and vegetables bathed in a green broth.
Chilaquiles verdes.

Best Chilaquiles Verdes

Mitch and Justine
Chilaquiles verdes is a vibrant, tangy, and spicy Mexican breakfast recipe you’ll love! It’s made by tossing crispy tortilla chips in spicy green salsa, then garnishing them with onions, crema, cilantro, queso fresco, and more.
5 from 29 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine Gluten-Free, Mexican, Vegan
Servings 4 servings
Calories 249 kcal

Equipment

Ingredients
 

Salsa

  • 1 pound (~8-10) tomatillos, husks removed
  • 3-4 habaneros
  • ½ large white onion, quartered
  • 4 cloves garlic
  • ½ cup cilantro
  • ½ cup vegetable broth
  • 1 teaspoon sea salt, or to taste
  • 1-2 epazote sprigs optional

Tortillas

  • 14-16 corn tortillas
  • Neutral vegetable oil, canola, peanut, soy, etc.
  • Sea salt to taste

Toppings optional

Instructions
 

Salsa

  • Add the tomatillos, habaneros, and onions to a large pot with enough water to cover them. Bring to a low boil, then reduce the heat to simmer for 10-12 minutes, or until the tomatillos just turn color.
  • Stem the habaneros and add all drained vegetables along with the garlic, cilantro, vegetable broth, and salt to a food processor or blender. Mix to your preferred texture, approximately 30-60 seconds.
  • Heat 1 tablespoon of olive oil in the same pot over medium-low and slowly pour the salsa verde back in. Add a few sprigs of epazote, and simmer for another 10-12 minutes, or until slightly thickened.

Tortillas

  • Heat 2-3 inches of vegetable oil in a large pot over medium (the oil should be at 350-375°F).
  • Stack your corn tortillas, cut them into fourths or sixths, and fry in batches until golden brown, about 3 minutes per side.
  • Transfer the cooked tortilla chips to a paper towel-lined plate and sprinkle with sea salt.

Assemble

  • Taste the salsa and adjust any seasonings to suit your preferences. To serve, toss a few tortilla chips in the salsa, then plate immediately. Garnish with queso fresco, cotija, Mexican crema, fresh onions, cilantro, etc.
  • To make this a heartier meal, serve it with a side of refried beans or shredded jackfruit on top. Happy eating!

Video

YouTube video

Notes

  • Use homemade tortillas: It makes a world of a difference in the overall flavor if you use homemade totopos over pre-packaged ones.
  • Use stale tortillas: Chilaquiles are best made with tortillas or chips that are going stale. This will keep the texture from turning too mushy.
  • Watch your oil temperature: If you’re a frequent fryer, invest in a deep-fry thermometer. It’s more consistent and yields a better result.
  • Adjust the spice level: We like our chilaquiles verdes extra spicy, so we always add extra habaneros. If you don’t like spice, omit the chiles!
  • Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition

Serving: 1serving | Calories: 249kcal | Carbohydrates: 50.6g | Protein: 6.8g | Fat: 3.8g | Saturated Fat: 0.6g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 0.8g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 162.2mg | Potassium: 539.8mg | Fiber: 8.4g | Sugar: 6.5g | Vitamin A: 400.6IU | Vitamin C: 26.5mg | Calcium: 92.6mg | Iron: 2mg
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Note: We’ve updated this post to include new information and helpful tips about the recipe.

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Recipe Rating




10 Comments

  1. 5 stars
    This was so good with the green spicy salsa, I added extra habaneros! I love how versatile this dish is. So good, I’m going to try it for dinner to spice things up!

  2. 5 stars
    Super delicious and so easy to make. Thank you for the detailed explanations. They were a massive help to me.

  3. 5 stars
    I love how easy this recipe is! Plus, it’s a recipe you don’t hear about every day, so it’s easy to put into the rotation for some variety!