Chilaquiles Verdes Recipes

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Chilaquiles with Roasted Tomatillo Salsa image

Provided by Marcela Valladolid

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 16

1 pound fresh tomatillos
3 fresh serrano chiles
3 garlic cloves, unpeeled
1 large onion, coarsely chopped
Olive oil, as needed
Salt and freshly ground black pepper
1/2 cup fresh cilantro leaves
1/4 cup chicken broth or more as needed
1/3 cup vegetable oil
10 corn tortillas, cut into eighths, preferably stale (spread out to dry overnight)
3 cups roasted Tomatillo Salsa
Kosher salt and fresh ground black pepper
1/2 cup crumbled queso fresco*** or a mild feta
2 thin slices onion, separated into rings
1/2 cup Mexican crema, creme fraiche or sour cream
1/4 cup chopped fresh cilantro leaves, for garnish


  • Special equipment: 4 individual casserole dishes
  • To make the salsa:
  • Preheat the broiler or oven to 550 degrees F.
  • Remove husks from the tomatillos and rinse under warm water to remove the stickiness. Put the chiles, garlic, onion and tomatillos on a baking sheet. Season with a little olive oil, and salt and pepper, to taste. Put on a rack about 1 or 2 inches from the heat, and cook, turning the vegetables once, until softened and slightly charred, about 5 to 7 minutes. When cool enough to handle, peel the garlic and pull off the tops of the chiles. Add all the broiled ingredients to a blender along with the fresh cilantro and puree. Pour in 1/4 cup of chicken broth and blend to combine. Add more broth, if needed, for desired consistency.
  • To make the chilaquiles:
  • Pour about 1/3 cup vegetable oil into a large saute pan over medium heat. When the oil is hot, add the tortillas, working in 2 or 3 batches, and cook until lightly browned and nearly crisp. Drain the tortillas on paper towels and discard the remaining oil. Wipe the pan with a paper towel.
  • In the same pan, add the tomatillo salsa and bring to simmer over low heat. Add the tortillas and cook until soft but not mushy, about 5 minutes. Season with salt and pepper, to taste. Divide the mixture among 4 individual casserole dishes. Top with the cheese crumbles and onion rings. Drizzle with Mexican crema, sprinkle with some chopped fresh cilantro and serve immediately.
  • *Cook's Note: Salsa Verde means "green sauce" and is typically made with tomatillos, green chiles and cilantro. Make your own fresh, or you can also find it canned at most supermarkets.
  • Tomatillos are a small green fruit encased in a tissue paper-like husk. They should be used when they are still green, before they are ripe and the husk has turned brown. Before using, remove the husk, rinse and dry the fruit. (They do not need to be seeded.) They are found in most supermarkets
  • **Cook's Note: Chilaquiles is a Mexican brunch dish invented to use leftovers. It is made with day old tortillas (cut or torn into chips) and salsa verde. They are cooked together until the tortillas are slightly softened. Chilaquiles are eaten alone or with beans, eggs or shredded chicken.
  • ***Cook's Note: Queso fresco is a white, mild, fresh Mexican cheese with the texture of fresh farmer's cheese in the US. Queso fresco can be found in many supermarkets, Latin specialty markets or online. It can be substituted with a mild feta cheese.


Verde Chilaquiles image

This recipe was something I made up after having some sub-par chilaquiles at my favorite local breakfast place. This is my favorite Mexican breakfast dish and is great for a light dinner as well, serve with refried beans and some pico de gallo and you'll be craving for more! Garnish with more cilantro and sour cream. Great for leftover salsa verde or stale tortilla chips, perfect for a family brunch or other special breakfast occasion.

Provided by oceanman99507

Categories     Breakfast and Brunch     Meat and Seafood     Chicken

Time 3h16m

Yield 6

Number Of Ingredients 12

10 tomatillos, husked and rinsed
2 fresh jalapeno peppers, sliced
⅓ cup chopped cilantro
3 cloves garlic, crushed
salt and ground black pepper to taste
2 tablespoons vegetable oil
¾ pound shredded cooked chicken breast, or more to taste
½ red onion, thinly sliced
⅓ cup sliced black olives, or more to taste
2 tablespoons cilantro leaves
1 (8 ounce) package tortilla chips, or as needed
¼ cup crumbled cotija cheese, or to taste


  • Place tomatillos in a saucepan with water to cover; bring to a boil. Reduce heat to low; simmer until color begins to lighten and fruit is soft to the touch, 10 to 15 minutes.
  • Transfer tomatillos to a food processor or blender. Add jalapenos, 1/3 cup cilantro, garlic, salt, and pepper; blend until smooth. Cover with plastic wrap. Refrigerate at least 2 hours for best flavor.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat oil in a skillet over medium heat. Cook and stir chicken and onion until onions begin to brown, about 10 minutes. Add olives; cook for 5 minutes. Add cilantro; cook and stir until wilted, about 1 minute more. Remove from heat.
  • Line the bottom of a 8-inch square casserole dish with 2 to 3 layers of tortilla chips, breaking chips slightly. Add half of the sauce; toss with chips. Top with chicken mixture and the remaining sauce. Sprinkle cotija cheese on top.
  • Bake in the preheated oven until tortilla chips are softened, 15 to 25 minutes.

Nutrition Facts : Calories 384.2 calories, Carbohydrate 30.4 g, Cholesterol 48.3 mg, Fat 20.7 g, Fiber 3.6 g, Protein 20.6 g, SaturatedFat 4.2 g, Sodium 354.4 mg, Sugar 3 g


Chilaquiles Verdes image

Provided by JoAnn Cianciulli

Categories     Cheese     Dairy     Vegetable     Breakfast     Brunch     Fry     Vegetarian     Tomatillo     Tortillas     Monterey Jack     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 19

Salsa Verde
8 medium tomatillos (about 1 1/2 pounds total weight), husked and rinsed
1 serrano or jalapeño chile, stemmed
1/2 white onion, halved again
2 garlic cloves
1/2 bay leaf
Pinch of dried oregano
Pinch of dried thyme
1/2 teaspoon salt
1/4 cup low-sodium chicken broth
1 tablespoon corn oil
Vegetable oil for frying
12 6-inch corn tortillas
2 large eggs, beaten
1/2 cup shredded Monterey jack cheese
2 tablespoons crumbled queso fresco or mild feta cheese
3 tablespoons finely chopped white onion
1 tablespoon finely chopped fresh cilantro
Crema fresca or sour cream for garnish


  • To make the salsa verde: Put the tomatillos, chile, onion, and garlic in a medium pot and add water to cover. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until the vegetables are soft and the tomatillos turn pale green, 15 to 20 minutes. Remove from the heat and let cool slightly.
  • Carefully transfer the boiled vegetables, along with the cooking water, to a blender. Puree for a few seconds to blend; be sure to hold down the lid with a kitchen towel for safety. Add the 1/2 bay leaf, oregano, thyme, salt, and broth. Continue to puree until smooth. You should have about 1 quart of salsa verde.
  • Place a wide pot or pan over medium-high heat and coat with the corn oil. When the oil is hazy, pour in the salsa verde; it will bubble a bit. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is slightly thickened, 10 to 15 minutes. Cover, reduce the heat to very low, and keep warm while you finish the chips.
  • Pour the vegetable oil into a heavy-bottomed pot or countertop deep fryer to a depth of about 2 inches and heat to 375°F over medium-high heat. Stack the tortillas and fan them with your thumb to separate. Cut the tortillas into 8 wedges like a pie.
  • Working in batches, fry the tortilla chips, turning them with a skimmer or slotted spoon so they don't stick together, until golden brown, about 2 to 3 minutes. Remove the chips to a paper towel-lined baking pan or brown paper bag to drain and cool. (Let the oil return to the proper temperature between batches.)
  • To finish the chilaquiles, uncover the salsa verde and raise the heat to medium. Just when it starts to bubble, stir in the beaten eggs. Cook and stir for about 5 seconds, until the egg feathers into the sauce, thickening and binding it. Immediately add the chips, tossing gently until they have absorbed enough sauce to become soft. Take care not to break the chips. Sprinkle the Jack cheese on top and let it melt.
  • Divide the chilaquiles among 4 plates. Sprinkle with the queso fresco, chopped onion, and cilantro. Garnish with the crema fresca and serve immediately.


Easy Chilaquiles Verdes image

This delicious quick and easy shortcut to chilaquiles verdes gives you authentic Mexican flavor without having to go to the effort of roasting tomatillos and peppers or frying tortillas. It can be served with eggs or chicken for an excellent Mexican breakfast or brunch dish.

Provided by Occasional Cooker

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 20m

Yield 4

Number Of Ingredients 7

6 corn tortillas, cut into quarters
cooking spray
12 ounces tomatillo verde Mexican cooking sauce (such as Herdez®)
½ cup crumbled queso fresco
¼ cup Mexican crema, crema fresca
¼ white onion, sliced
2 tablespoons chopped fresh cilantro, or to taste


  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Place corn tortilla pieces on the prepared baking sheet and spray with cooking spray.
  • Bake in the preheated oven until crispy, 5 to 10 minutes.
  • Combine tortillas and tomatillo sauce in a skillet over medium heat and simmer until tortillas have softened, about 5 minutes. Spoon mixture into individual ramekins. Top with queso fresco, crema, and sliced onions. Garnish with cilantro.

Nutrition Facts : Calories 216.3 calories, Carbohydrate 26.8 g, Cholesterol 30.3 mg, Fat 9.4 g, Fiber 2.7 g, Protein 6.6 g, SaturatedFat 5.3 g, Sodium 342.4 mg, Sugar 4.4 g

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  • Make the salsa verde first by adding those ingredients to a food processor. Process until you achieve a nice, smooth sauce. Pour it into a large pan and heat it gently through, about 20 minutes. Give it a taste and adjust for salt. You can let it simmer longer if you’d like.
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  • In a very large cast iron pan or heavy duty skillet, heat 1 tablespoon of the oil. Add the diced onion and cook, stirring occasionally, until the onion starts to soften, about 5 minutes. Sprinkle the cumin over the onions. Cook for 30-60 seconds until cumin is fragrant and lightly toasted. Add the salsa verde and bring to a simmer; reduce heat to low and continue to cook for 8-10 minutes. (Don't allow the sauce to thicken too much, but if that happens, add a few tablespoons of water or broth to thin it out.)
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  • Add all of the salsa verde ingredients to a good blender and blend until everything is broken down, but not too smooth.
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  • To bake the chips: Preheat the oven to 400 degrees Fahrenheit with racks in the upper-middle and lower-middle positions. Line two large baking sheets with parchment paper for easy clean-up.
  • Brush both sides of each tortilla lightly with oil. Stack the tortillas, 4 at once, and slice them into 8 wedges. Repeat with remaining tortillas. Divide the wedges between the two baking sheets and arrange them evenly across the pans (it’s ok if the chips overlap; they’ll shrink significantly as they bake). Sprinkle half the salt over one pan and half over the other.
  • Bake, swapping the pans on their racks every 5 minutes, until the chips are curling up at the edges and some are starting to turn golden on the edges. This could take as little as 10 minutes. Keep an eye on the top rack especially, as those tend to finish baking first. Once you see the chips on the top rack turn golden on the edges, remove that pan and move the pan on the lower rack up to the top. Bake until those chips start turning golden on the edges, then remove from the oven.
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2021-06-25  · Recipe Pointers For Chilaquiles Verdes Recipe. You can cut the tortilla triangles (10 to 12 wedges) as big (6 to 8 wedges) or as small as you want, but bigger is better. Top with fried eggs for a …
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  • Place the tomatillos and serrano peppers in a saucepan, and cover them with water. Bring them to a boil and then simmer for 10 minutes. Remove ingredients with a slotted spoon, and save the water you boiled the tomatillos and peppers in.
  • Place the cooked tomatillos, serrano peppers, onions, garlic, cilantro, and 2 cups of the water used to boil the tomatillos and peppers with in a blender until they are all finely chopped and mixed.
  • Prepare a frying pan full of oil and start frying the tortillas until golden and crisp; in batches, if needed. Drain on a paper towel.
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2018-10-12  · If you use my recipe for salsa verde make sure you omit the avocado. You don’t need it for chilaquiles. You’ll need to fry your tortillas into tortilla chips which is very easy. You can read my post …
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  • Heat up the salsa verde in a skillet over medium low heat. Once the salsa is hot add the tortilla chips and simmer for a couple of minutes.
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2019-05-07  · Under low to medium heat, toss gently to coat the tortillas in the salsa. Once the tortillas are completely coated in the salsa, remove from heat. Meanwhile, in a separate pan, fry the eggs. To …
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2020-03-16  · Salsa Verde Chicken Chilaquiles - An EASY comfort food recipe with just FOUR main ingredients and ready in 30 minutes!! Layers of corn tostadas and juicy chicken smothered in salsa …
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  • Preheat oven to 375F (use convection if you have it) and spray a 10-inch oven-proof skillet with cooking spray.
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2020-03-13  · The best Chilaquiles recipe! Delicious for breakfast, lunch or dinner! Chilaquiles are corn tortilla chips simmered and softened in salsa verde (Chilaquiles Verdes) or enchilada sauce …
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  • Adjust oven racks to upper-middle and lower-middle positions; preheat to 425 degrees F. Line two rimmed baking sheets with foil, parchment paper or nonslip mat.
  • While chips are baking, prepare either salsa verde or enchilada sauce according to directions (click on the name in the ingredients to go to the recipe).
  • Crack 2 eggs into 2 separate small bowls or ramekins. Heat 2 small nonstick skillets over medium-high heat. Add 1 tablespoon extra-virgin olive oil to each pan and heat until its hot and shimmering.
  • While eggs finish cooking, transfer sauce and beans to a large oven proof skillet (you can use the same cast iron skillet you cooked the enchilada sauce in). Heat over medium-high heat until the sauce is simmering.
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2019-12-12  · Instructions. Cut tortillas into small squares or triangles. Heat oil in a deep skillet over medium-high heat and fry tortillas pieces until crispy, about 2-3 minutes. Strain fried tortillas from the …
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Total Time 30 mins
Category Breakfast, Brunch
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  • Cut tortillas into small squares or triangles. Heat oil in a deep skillet over medium-high heat and fry tortillas pieces until crispy, about 2-3 minutes. Strain fried tortillas from the pot on to a plate lined with paper towel. Season fried tortillas with salt to taste; set aside.
  • Add sliced onions to the hot pan along with the reserved fried tortillas. Fry an additional 5-6 minutes or until onions are softened. Stir in around 3 cups of salsa or enough to completely soak the tortillas. Saute for an additional five minutes then remove from the heat.
  • You may wish to add more salsa as it cooks – the goal is to keep the tortillas drenched. Garnish pan with crumbled cheese, minced cilantro and onion. Serve with eggs if you wish.
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2021-08-06  · A recipe for Chilaquiles Verdes (Green Chilaquiles) from the cookbook, Best of Mexican Cooking. Freshly fried tortillas are coated in a homemade tomatillo salsa and topped with shredded chicken, crumbled queso fresco, onion slices, and a drizzle of Mexican crema. Course Breakfast. Cuisine Mexican. Keyword breakfast, chicken, Mexican, Mexico, tomatillo, tortilla. Prep Time 30 minutes. …
Ratings 6
Servings 4
Cuisine Mexican
Category Breakfast
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2021-08-05  · In a large skillet, heat the oil over medium heat. Lightly fry each side of the tortilla quarters until they are golden brown and crispy. Place the fried chips on a plate covered with a paper towel to drain the oil. Remove the oil from the skillet. In the skillet, heat the green sauce over medium heat.
5/5 (2)
Total Time 30 mins
Category Breakfast
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2021-08-21  · Chilaquiles verdes recipe. Chilaquiles Verdes is a variation of chilaquiles that consists of tortilla chips simmered with green sauce and topped with cheese and occasionally served with an egg on top. Chilaquiles Verdes are cooked like regular chilaquiles, but the addition of green salsa makes them a different dish. This dish is also a popular breakfast food in Mexico. Chilaquiles Verdes ...
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Cooking and serving the chilaquiles. Set out the remaining onion, crema, and cheese. Put the pot over medium-high heat until the brothy sauce boils. Stir in the epazote and the tortilla chips, coating all the chips well. Let return to a rolling boil, cover and turn off the heat. Let stand 5 minutes (no longer).
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Enchiladas Mexicanas : Chilaquiles Verdes - YouTube. 1 cup diced white onion; La enchilada es un plato que en méxico se elabora con tortilla de maíz enrollada y bañada en. An enchilada is a flour or corn tortilla rolled around a filling and covered with a savory. Son elaboradas con tortillas de maíz . Ingredientes · tazas de queso para quesadillas rallado (el que hace hebra cuando se ...
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