These chicken chilaquiles verdes are made with crispy corn tortilla chips topped with shredded chicken, crumbled queso fresco, sliced onion, cilantro and smothered with a delicious tangy green tomatillo salsa. This recipe is easy to make, so delicious and can be enjoyed for brunch or dinner. It's no surprise our household loves chilaquiles, another favorite chilaquiles recipe is this salsa roja chilaquiles.
Why you will love these Chicken chilaquiles verdes (green salsa chilaquiles)
- Super easy to make
- Way to get rid of the old tortillas in the fridge
- Makes the perfect brunch or dinner
- They are versatile and you can add your favorite toppings and protein
What are chilaquiles
Chilaquiles is a traditional Mexican dish and you will commonly see served with a fried egg, scrambled eggs or just cheese along other delicious toppings. They are made with crispy tortilla chips, smothered in red salsa like these chilaquiles rojos or tangy green tomatillo salsa. For this recipe I like using the same green tomatillo salsa I used for these entomatas verdes.
Ingredients you’ll need
- corn tortillas work best here. If you have any old corn tortillas in the fridge it's the perfect way to use all those tortillas
- shredded chicken- you can make shredded chicken from scratch, use left over chicken or store bought rotisserie chicken. You need about 2 cups of shredded chicken
- crumbled queso fresco (Mexican cheese)- if you can't find queso fresco substitute with cotija cheese
- tomatillos - you need at least 7 small tomatillos
- cilantro - 3-4 sprigs for the salsa and about a ⅓ cup for topping
- onion - sliced white onion for topping and the salsa
- garlic clove for delicious garlicky flavor
- kosher salt for taste
- jalapeño - stem, seeds and membrane removed. 1-2 jalapeños work great.
- Vegetable or canola oil - if you are frying the tortilla chips
Step by step instructions:
Make the green salsa
Start by making the green salsa. Add tomatillos, garlic clove, and jalapeño to a saucepan and cover in water. Bring to a boil and simmer for ten minutes until soft. Then set aside to cool down for a few minutes. In a food processor or blender add 3-4 sprigs of cilantro, ¼ cup of sliced white onion, oregano and salt. Blend until smooth and set aside. This recipe makes about 2 cups of salsa.
For full recipe details scroll down to recipe card
Prep your corn tortillas chips
Start by cutting the tortillas into 6-8 triangle wedges. You can do this 3-4 tortillas at a time to be more efficient.
You either can bake, fry or air-fry your tortilla chips. Pan frying can take a little longer depending on the size of your pan. If you want to go the healthier route air-frying or baking the tortilla chip is the way to go.
I've made this recipe with all three methods and do like how all taste. But lately I've been obsessed with my air-fryer and it's quicker to make and less messy. If going the air-fryer route check out air-frying corn tortilla chips. For chilaquiles sprinkle the tortilla chips with kosher salt.
Baking the tortilla chips
Preheat your oven to 350 degrees. Spray a baking sheet with cooking spray, then place tortilla wedges in single layer. Bake for 15-20 minutes until crispy. After 10 minutes turn the tortilla chips with kitchen tongs and spray again with cooking oil and bake for another 5-10 minutes. Remove from the oven and add salt to taste and set aside.
Pan-frying the tortilla chips
Add about ¼ cup of oil ( I use vegetable or canola oil) to a large pan in medium high heat (heat until oil has reached 350 degrees, use a kitchen thermometer) then add your tortilla wedges in a single layer turning after about a minute with your cooking tongs. Cook for about another minute once they look golden and crisp remove from the pan, and lay on plate or large mixing bowl with paper towels, so excess oil from the chips is absorbed into the paper towel. I do a few batches of this process, since not all tortilla triangles will fit on the pan. Add more oil if needed to the pan and repeat the process. Add salt to taste.
No time to make your tortilla chips at home?
You can buy a bag of tortilla chips in a pinch and make this recipe quickly. However, I find that making your tortilla chips at home gives this meal a more authentic taste and really makes the dish.
Combining the green salsa, chicken and tortilla chips
In a large skillet add some oil or cooking spray, working in batches add a quarter of the salsa, add half the tortilla chips on top, and add in the shredded chicken and give it a stir.
Add the toppings
Add the remaining chips and the remaining salsa on top and gently combine. Remove from heat and top with chopped cilantro, crumbled queso fresco and sliced onions and serve.
How to enjoy these salsa verde chilaquiles with chicken?
You can serve with a side of Mexican rice, some beans or salad. Or you can just enjoy alone topped with all the toppings (this is how our family normally eats them) I like to serve with more salsa on the side and I like to save some tortilla chips on the side to serve with the dish and have that extra crunch with each bite.
Substitutions and Variations
- Chicken - Left over chicken works great for this recipe. You can use store bought rotisserie chicken (the route I normally take) or make your own. I like using my quick instant pot shredded chicken recipe if I have extra chicken in the fridge that needs to be cooked.
- Salsa Don't have time to make the salsa? you can use a store bought jar of mild tomatillo salsa verde. This recipe uses 2 cups of salsa.
- Queso fresco - You can use cotija cheese instead
- Instead of adding chicken you can definitely just sprinkle cheese, or top with a fried egg, scrambled eggs, beans or you can even do shredded beef
- If cilantro is not your thing, you can just leave it out from the toppings
Storing tips
Chilaquiles taste great fresh, but you can store these in an airtight container in the refrigerator for up to 3 days and reheated in the microwave for 1-2 minutes. Top with more crumbled queso fresco.
Chicken Chilaquiles Verdes
Ingredients
Salsa Verde
- 6-7 tomatillos
- 1 garlic clove
- 1-2 jalapeño (ribs and seeds removed)
- ¼ onion (roughly chopped or sliced)
- 2 tablespoon cilantro (3-4 sprigs)
- ½ teaspoon kosher salt
Tortilla Chips
- 12 corn tortillas
- ¼ cup vegetable oil (If pan frying tortilla chips)*
- Kosher salt
Toppings
- 1-2 cups shredded chicken (store bought) *see note 2
- 1 cup crumbled queso fresco
- ⅓ cup cilantro (chopped)
- sliced onion
Instructions
- Add tomatillos, garlic clove, and jalapeño to a saucepan and cover in water. Bring to a boil and simmer for ten minutes until soft. Then set aside to cool down.
- In a food processor or blender add the cooked tomatillos, jalapeño, garlic, 3-4 sprigs of cilantro, ¼ cup of sliced white onion, oregano and salt. Blend until smooth. Set aside.
- Cut corn tortillas into 6-8 triangles. Spray both sides of tortilla chips with cooking spray or brush with oil (if baking or air frying)
- Preheat air fryer for 4 minutes at 350 degrees. Add tortilla wedges in a single layer in the air fryer basket and air fry at 350 degrees for 5-7 minutes (6 minutes bake perfectly on my air fryer) Double check your chips mid way and give the basket a shake and continue air frying. (*see note 1 for pan frying or baking tortilla chips)
- In a large skillet add some oil or cooking spray, working in batches add a quarter of the green salsa, add half the tortilla chips on top, and add in the shredded chicken and give it a stir.
- Add the remaining chips and the remaining salsa on top. Remove from heat and top with chopped cilantro, crumbled queso fresco and sliced onions and serve.
Notes
If you make this recipe - please leave a comment below and let me know how you enjoyed this recipe!
Other recipes made with green salsa
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