Name: Chilaquiles Verdes con Huevo
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Ingredients: Spray Oil; 10 Corn Tortillas; Salt (as needed); 1 tablespoon Oil; 2 Eggs; 1 tablespoon Oil; 1 cup Salsa Verde; 1 cup Chicken Broth (or vegetable broth)

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Chilaquiles Verdes con Huevo is a comforting dish of crispy tortilla chips smothered in salsa verde and served with a fried egg on top.

Overhead view of chilaquiles verdes con huevo on a plate garnished with crema, red onions, and cilantro.

When I think of the perfect brunch, chilaquiles are at the top of my list. We ate them often when we visited Guadalajara, especially Chilaquiles Rojos. Both versions (red and green) are delicious!

Chilaquiles verdes con Huevo, is served with an egg or two on top. I prefer a sunny side up egg since the creamy yolk goes prefect on the chilaquiles.

Ingredients

The ingredients for chilaquiles verdes are simple and can be customized to your preference. I’ll also include alternatives for store bought items below.

Corn Tortillas
Salsa Verde
Chicken or Vegetable Broth
Eggs (not pictured)
Toppings: Onion, Crema, Queso, or Cilantro

Ingredients with text, (Red onion, crema, corn tortillas, chicken broth, salsa verde).

Homemade Tortilla Chips

If you are in a rush, you can use store bought tortillas chips. However, for a more authentic flavor, I recommend making your own tortilla chips.

Traditionally, the tortillas are deep fried in oil. My preferred method is to bake the tortilla chips. They turn out just as crispy, use less oil, and it’s easier to clean up.

Preheat your oven to 400° F, spray or brush a large baking sheet with oil. Stack your tortillas and slice them into 8 triangles.

Two image collate of tortilla chips unbaked and baked.

Place the sliced tortillas on the baking sheet in a single layer, spray or brush the tops with more oil, and bake for 15 minutes.

Flip them over and bake for an additional 5 minutes or until they are golden and crispy. Season the chips with a little salt.

Homemade Salsa Verde

Like the tortilla chips, you can use store-bought salsa verde, especially since there are some good quality options out there. But making your own is both easy and affordable.

You can find the full recipe for Salsa Verde Here. Simply peel and wash tomatillos. Boil them in a pot with water along with some white onion and jalapeno if you want some heat.

Two image collage of raw and cooked tomatillos in a pot.

The color of the tomatillo goes from bright green to a muted green once boiled.

Place the boiled tomatillos, onion, and jalapeno in a blender. Then add fresh cilantro, garlic, and some salt. Blend until smooth.

Now you have extra salsa verde for half the price.

Two image collage of salsa verde ingredients in a blender and blended salsa.

How to Make

Once the tortilla chips and salsa are ready, the chilaquiles can be made in just a few minutes.

In a nonstick skillet over medium heat, add a little oil and the salsa verde. Now add either chicken or vegetable broth and combine. Taste to see if additional salt is needed.

Two image collage showing salsa verde in a skillet and tortilla chips.

Once the sauce is simmering, add the crispy tortilla chips and stir to combine. Continue stirring for a couple of minutes, just until the chips begin to absorb the sauce.

Don’t leave them on the stove too long, otherwise, the chips will get soggy. I prefer my chilaquiles to have a little bit of crunch to them.

Serving and Storing

Chilaquiles are best served right away to avoid the chips getting soggy. I prefer a sunny side up egg, but feel free to cook it your way.

Chilaquiles verdes on a plate with a fried egg.

Garnish with crema, queso fresco or cotija, onions, and cilantro. You can also do some sliced avocado, refried beans, or spicy salsa.

Another option is to add meat like barbacoa, shredded chicken, or carne asada.

I don’t recommend storing leftover chilaquiles, instead, you can make the chips and salsa verde ahead of time. Then assemble based on the portions you need.