Mexican Green Chilaquiles Recipe


  • 1 Dozen Corn Tortillas (slightly stale and dry)
  • Vegetable or Corn Oil, for frying
  • Salt
  • 1 Pound (about 4 to 5 medium-sized) Tomatillos, husks removed and washed
  • 2 to 4 Serrano Chile Peppers, depending on desired spiciness
  • 1 Medium White Onion
  • 2 Garlic Cloves
  • 1 Tablespoon Chicken Bouillon Powder
  • 1 & 1/2 Cups Hot Water
  • 1/2 Cup Fresh Cilantro, or to taste, coarsely chopped
  • A Pinch of White Sugar, as needed
  • 1 Pound Boneless Chicken Breasts, cooked and shredded
  • Cotija Cheese or Queso Fresco, optional
  • Crema Mexicana or Sour Cream, optional
  • Fresh Cilantro, coarsely chopped, optional
  • Avocado, peeled, pitted, and sliced, optional


Cut the tortillas in half, then quarters, and finally into wedges (like tortilla chips).

Pour the oil into a large skillet until it’s about 1/8-inch deep. Set over medium-high heat. When the oil is hot, add enough tortilla wedges to cover the bottom of the skillet. Fry until golden and crispy, stirring and flipping them as necessary.

Transfer the fried tortilla chips to a plate lined with paper towels. Lightly season the chips with salt, as desired.

Fry the remaining tortilla wedges in batches as described above and set aside. Wipe the skillet clean of any tortilla pieces.

(Note: If you’re pressed for time, you may skip the above steps by using store-bought tortilla chips.)

Most chilaquiles recipes tell you to boil the tomatillos and peppers, but I prefer the flavor acquired from roasting them under the oven broiler. To do this, cut the tomatillos in half and place them cut-side down, along with the serrano peppers, on a foil-lined broiler rack.

Cook under the broiler until the skins are blackened a bit, about 7 to 10 minutes. Once they’re done, set aside to cool.

While the tomatillos and peppers are roasting, cut the onion in half. Thinly slice or chop one of the halves and set aside to garnish the finished dish at the end. Cut the other onion half into wedges and finely dice the garlic. Add about 2 tablespoons of oil to the large skillet and set over medium heat. When hot, add the onion wedges and garlic and sauté until tender. Set aside.

Dissolve the chicken bouillon powder in the hot water. (Note: You can use chicken or vegetable broth as a substitute.) Add the roasted tomatillos and peppers (be sure to include the juices trapped by the foil during the roasting process), the sautéed onion and garlic, the chicken broth, and the 1/2 cup cilantro to a blender.

Blend until smooth.

Heat 2 tablespoons of oil in a medium-sized pot set over medium-high heat. Add the sauce and bring to a boil while stirring occasionally. Once it begins to boil, reduce the heat to low and simmer in order to thicken the sauce a bit. Meanwhile, taste the sauce, and if it’s too tangy or sour, add a pinch of sugar, or to taste. Season it with salt, if desired.

Once the sauce has thickened, add the tortilla chips.

Gently flip and mix the chips so they’re thoroughly covered with the sauce. Simmer 2 to 3 more minutes, then remove from heat.

Serve the chilaquiles topped with the shredded chicken. (Note: Omit the chicken for a pleasant vegetarian dish.) If desired, garnish the chilaquiles with any or all of the following: the sliced onion, chopped cilantro, crema mexicana, cotija cheese, and sliced avocado. Chilaquiles are often served with fried eggs and/or beans for breakfast, or as a side dish for lunch or dinner.

Bon appétit!

Recipe Posted by Lindsay

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