Classic Chicken and Green Salsa Chilaquiles Recipe

Introduction

Chilaquiles are a traditional Mexican breakfast dish featuring crispy tortilla chips simmered in flavorful red and green sauces. This hearty and comforting meal can be easily customized with toppings like eggs, avocado, and cheese for a satisfying start to your day.

Ingredients

• 15 white corn tortillas (preferably older or stale)
• Oil for frying
• 7 dried guajillo chiles
• 4 dried arbol chiles
• 2 cups low sodium chicken broth (474g)
• 3 medium tomatillos (outer leaf removed, washed)
• 3 cloves garlic
• ¼ teaspoon whole cumin seeds
• ¼ teaspoon Mexican oregano
• ¼ cup fresh cilantro (4g)
• ½ teaspoon salt (or more, to taste)
• ½ small onion (sliced thinly)
• ⅓ cup crumbled Queso fresco (40g)
• ¼ cup Mexican crema (56g) or sour cream
• 1 avocado (chopped)
• 5 eggs (fried)
• 15 ounce can black refried beans (warmed)
• 1½ cups shredded chicken (optional, for a heartier dinner option)

Instructions

1. Step 1: Cut the corn tortillas into 6 wedges and let them dry on the counter for a few hours or overnight, or use older stale tortillas. Heat about an inch of vegetable oil in a large saucepan over medium heat. Fry the tortilla wedges in batches until crisp, turning once or twice. Drain on a paper towel-lined plate.
2. Step 2: Use scissors to cut open the dried guajillo and arbol chiles, removing veins and seeds. Place the chiles in a saucepan, cover with water, bring to a boil, then reduce heat and simmer for 20-30 minutes until softened.
3. Step 3: While the chiles cook, prepare the green sauce. In a blender, combine ⅓ cup chicken broth, garlic, oregano, and cumin seeds and blend well. Add tomatillos and ¼ cup fresh cilantro, then blend until smooth.
4. Step 4: Heat 2 tablespoons olive oil in a saucepan. Add sliced onion and cook for 3 minutes, then remove the onion to a plate. Pour the green tomatillo sauce into the saucepan and simmer over medium heat for 10 minutes, stirring occasionally.
5. Step 5: Remove the softened red chiles from their cooking liquid with a slotted spoon and blend them with 1 cup chicken broth until smooth.
6. Step 6: Pour the red chile sauce through a fine mesh strainer into the pot with the green sauce, using a spoon to press it through. Season with salt and simmer for 10 minutes. Add ⅔ cup more chicken broth and simmer for an additional 20 minutes. Adjust seasoning with oregano or ground cumin as needed.
7. Step 7: Add the crispy tortilla wedges to the combined sauces and toss gently until well coated.
8. Step 8: Serve the chilaquiles on plates, topped with crumbled queso fresco, sautéed onions, a drizzle of crema, sliced avocado, and shredded chicken if desired. Accompany with warmed refried black beans and fried eggs on the side.

Tips & Variations

• For a lighter option, bake the tortilla wedges or use store-bought tortilla chips instead of frying.
• Add a squeeze of fresh lime juice before serving to brighten the flavors.
• Swap chicken broth for vegetable broth to make the dish vegetarian (omit chicken topping).
• Experiment with toppings like chopped radishes, pickled onions, or jalapeños for extra texture and spice.

Storage

Store leftover chilaquiles in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat, adding a splash of broth to revive the sauce and prevent dryness. Avoid microwaving to keep the tortillas crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chiles instead of dried?

Dried chiles provide a deep, smoky flavor essential to traditional chilaquiles, but fresh chiles can be used if dried are unavailable. Adjust quantity to taste and consider roasting fresh chiles for added depth.

How do I make chilaquiles vegetarian?

Use vegetable broth in place of chicken broth, skip the shredded chicken, and ensure your toppings like crema and cheese are vegetarian-friendly. You can also add beans or sautéed vegetables for extra protein and flavor.

Classic Chicken and Green Salsa Chilaquiles Recipe

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4.8 from 114 reviews

Chilaquiles is a traditional Mexican breakfast dish featuring crispy fried corn tortillas simmered in a flavorful blend of red and green chile sauces, topped with queso fresco, crema, avocado, and eggs. This hearty and comforting meal is often served with refried black beans and optional shredded chicken for added protein.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 5 servings 1x
• Category: Breakfast
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Tortillas and Frying

• 15 white corn tortillas, preferably older or stale
• Vegetable oil, for frying

Sauces

• 7 dried guajillo chiles
• 4 dried arbol chiles
• 3 tomatillos, medium size, outer leaf removed and washed
• 3 cloves garlic
• ¼ teaspoon whole cumin seeds
• ¼ teaspoon Mexican oregano
• ½ teaspoon salt, or more to taste
• ½ small onion, sliced thinly
• ¼ cup fresh cilantro (about 4g)
• 2 cups low sodium chicken broth (474g), plus additional as needed
• 2 tablespoons olive oil

Toppings and Sides

• 1/3 cup crumbled Queso fresco (40g)
• ¼ cup Mexican crema (56g) or sour cream
• 1 avocado, chopped
• 5 eggs, fried
• 15-ounce can black refried beans, warmed
• 1 ½ cups shredded chicken (optional, for a heartier dinner option)

Instructions

1. Fry Tortillas: Cut the corn tortillas into 6 wedges and let them dry on the counter for a few hours or overnight to achieve crispiness. Heat about an inch of vegetable oil in a large saucepan over medium heat. Once hot, fry the tortilla wedges in batches until crisp, turning occasionally. Remove fried chips and place them on a paper towel-lined plate to drain excess oil.
2. Soak Dried Chiles: Using scissors, cut open the dried guajillo and arbol chiles, removing veins and seeds. Place the chiles in a saucepan and cover with water. Bring to a boil, then reduce heat to simmer and cook for 20-30 minutes until softened.
3. Blend Salsa Verde: In a blender, combine 1/3 cup chicken broth, garlic cloves, oregano, and cumin seeds and blend well. Add the tomatillos and ¼ cup fresh cilantro, then blend until smooth to create the green tomatillo sauce.
4. Simmer Green Sauce: Heat 2 tablespoons olive oil in a saucepan over medium heat. Add the sliced onion and cook for about 3 minutes until soft, then remove and set aside. Pour the green tomatillo sauce from the blender into the saucepan and simmer for 10 minutes, stirring occasionally.
5. Blend Red Chile Sauce: Remove the softened red chiles from their soaking liquid with a slotted spoon and place them in the blender. Add 1 cup of chicken broth and blend until smooth.
6. Combine Sauces: Pour the blended red chile sauce through a fine mesh strainer into the pot with the green sauce, pressing it through with a spoon for smoothness. Season with salt and simmer for 10 minutes. Add an additional 2/3 cup chicken broth and simmer for another 20 minutes. Adjust seasoning with extra oregano or ground cumin if desired.
7. Add Tortillas: Toss the crispy fried tortilla wedges into the combined sauce, stirring gently to coat all pieces evenly.
8. Serve: Divide the coated chilaquiles onto plates. Garnish with crumbled queso fresco, some sautéed onions, a drizzle of Mexican crema, chopped avocado, and shredded chicken if using. Serve alongside warmed refried black beans and top each serving with a fried or sunny side up egg.

Notes

• You can air fry or bake the tortilla wedges as healthier alternatives to deep frying; store-bought crispy tortilla chips may also be used for convenience.
• Older or stale tortillas work best for frying as they hold their shape and crisp better.
• Adjust the amount of salt and spices according to taste preferences.
• The shredded chicken is optional but adds heartiness suitable for a dinner meal.
• For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.

Keywords: chilaquiles, Mexican breakfast, tortilla chips, Mexican sauce, huevos, queso fresco, crema, avocado, refried beans