Chilaquiles Verdes
This traditional chilaquiles verdes recipe features crispy corn tortillas drenched in a flavorful homemade green sauce, perfect for a satisfying meal.
Equipment
- large pan
Ingredients
Tortillas and Frying Oil
- 16 medium corn tortillas cut into wedges
- vegetable oil for frying, as needed
For the Sauce
- 1 lb fresh tomatillo or a 12-oz can tomatillos, drained
- 4 serrano chili peppers or other type of green chili
- ½ cup cilantro roughly chopped
- 1 small white onion cut into chunks
- 1 clove garlic peeled
- 1 tablespoon chicken bouillon read notes
- 2 teaspoon oil
- salt
For Garnish
- ½ cup red onions chopped
- ½ cup Mexican crema or sour cream
- 1 cup queso fresco
Instructions
Preparation
- Add canned tomatillos and chilies to a blender with onions, garlic, and cilantro.
- Add half a cup of water and blend for a minute or until you have a smooth sauce. Set aside.
- Heat ¼ cup oil in a medium pan. Working in batches fry the tortillas until nicely crispy.
- Remove fried tortillas to a plate lined with a paper towel to absorb excess oil.
- Heat 2 teaspoons oil in a large pan over medium heat. Add the green sauce and powdered chicken stock.
- Season with salt and cook, stirring occasionally until slightly thickened.
- Add the fried tortilla chips and mix to coat evenly. Cook for about 3-4 minutes (depends how crispy you want your chilaquiles).
- Serve and garnish with cream, queso fresco, and onions.
Notes
You can swap chicken bouillon powder and water with 1 cup of chicken stock. Store leftovers into an airtight container in the fridge for up to 3 days. Serve chilaquiles verdes with a side of frijoles refritos, a fried egg on top, or shredded chicken for a complete meal.
Nutrition
Serving: 1servingCalories: 538kcalCarbohydrates: 57gProtein: 13gFat: 31gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 37mgSodium: 806mgPotassium: 637mgFiber: 7gSugar: 8gVitamin A: 700IUVitamin C: 20mgCalcium: 292mgIron: 2mg
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