Tortilla chips are smothered in a homemade tangy tomatillo serrano chile salsa verde before being garnished to the max with avocado, queso fresco, crema, cilantro, and onion! EASY and ready in 20 minutes! They have the perfect amount of spiciness to keep you wanting just one more bite!
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: 30-Minute Meals
Cuisine: Mexican
Keyword: chilaquiles verdes, chilaquiles verdes recipe, easy recipe for chilaquiles, how to make chilaquiles verdes, salsa verde chilaquiles
Servings: 6
Calories: 463kcal
Author: Averie Sunshine
Ingredients
Salsa Verde
2poundstomatilloshusk removed and washed
1 to 3serrano chile peppersuse less and/or use jalapenos to make less spicy
¼of a medium white onionpeeled and left as one piece
3garlic clovespeeled and left whole
½cupwater
1teaspoonsaltor to taste
Chilaquiles
12ounceshard Mexican corn tortilla chips*
1avocadosliced; optional for garnishing
½cupqueso frescooptional for garnishing
½cupMexican cremaor 1/2 cup sour cream thinned with a bit of milk, optional for garnishing
¼cupfinely minced cilantrooptional for garnishing
⅓cupthinly slice white onionsoptional for garnishing
Instructions
Salsa Verde:
To a large saucepan, add the tomatillos, serranos, onion, garlic, cover with enough water to make sure the serranos don't rise up, and boil on high for 10 minutes.
Using a tongs, transfer the ingredients to the canister of a blender, discarding the cooking water.
Add 1/2 cup fresh water and salt to the canister and blend on high speed for about 2 to 3 minutes, or as desired until the salsa is as smooth as desired.
Chilaquiles:
Transfer the sauce to a high-sided wide skillet and heat over medium-high heat until simmer, about 3 to 5 minutes.
Add the tortilla chips, and pour the sauce over the chips, tossing and stirring to coat as necessary. Make sure all chips get coated. You may not need to use all the chips.
Optionally garnish with avocado, queso fresco, crema, cilantro, and white onion as desired and to taste.
Notes
*For the best tasting chilaquiles verdes, I recommend using the Mexican hard tortilla chips which are found in most Mexican stores. I do not recommend using regular tortilla chips because they are thinner, more delicate, and tend to get very soggy. If you cannot find the hard chips, you can make your own hard tortilla chips:
Simply cut corn tortillas into wedges.
Heat 2 inches of vegetable or another oil in a deep pan.
When the oil is nice and hot fry a few chips at a time.
Drain on a paper towel lined plate.
You will need about 3 or 4 cut tortillas per person.
Storage: Chilaquiles are best fresh but will keep airtight in the fridge for up to 5 days, noting they will become soggy as time passes. To combat sogginess, only coat the chips you plan to consume and save the rest for later. Any extra tomatillo serrano chile salsa verde will keep airtight and store separately in the fridge for up to 1 week.