Ingredients
- 12 corn tortillas, cut into wedges (or 6 cups thick tortilla chips)
- 1/3 cup vegetable oil (if frying fresh)
- 2 cups salsa verde
- 2 cups shredded cooked chicken
- 4 large eggs
- 1/2 cup Mexican crema (or sour cream)
- 1/2 cup crumbled cotija cheese
- 1/4 red onion, thinly sliced
- 1/4 cup chopped cilantro
Instructions
- Crisp the tortillas. If using fresh tortillas: fry the wedges in hot oil 2-3 minutes until crisp and golden; drain on paper towels and salt lightly. (Skip if using chips.)
- Simmer the salsa. Bring the salsa verde to a simmer in a large skillet.
- Toss the chips. Add the tortilla chips and chicken; toss gently 2-3 minutes until the chips soften slightly but still hold their shape.
- Fry the eggs. Meanwhile, fry the eggs sunny-side up in a separate skillet.
- Assemble. Divide the chilaquiles among plates. Top each with a fried egg.
- Finish. Drizzle with crema, shower with cotija, red onion, and cilantro. Serve immediately.
💡 Chilaquiles smarts
Use thick, sturdy tortilla chips (or fry your own) — thin chips dissolve into mush. Toss the chips in the salsa at the last minute so they stay a little crisp at the edges. Chilaquiles wait for no one: assemble and serve immediately.
Common questions
Red or green chilaquiles?
Verdes (green salsa) are tangy and bright; rojos (red) are smokier. Both are traditional — this recipe is the green version.
Can I use rotisserie chicken?
Perfect choice — 2 cups of shredded rotisserie chicken is exactly right and keeps it fast.
Can I make them ahead?
No — chilaquiles are a serve-immediately dish. The chips keep softening in the salsa.
Are they very spicy?
It depends on your salsa verde. Taste it first and choose mild for a crowd-friendly version.
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Pin these chilaquiles verdes to your "Healthy Breakfast Ideas" board — 20-minute Mexican breakfast favorite.
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