Verde Chilaquiles

A traditional Mexican dish made from lightly fried corn tortillas covered in delicious salsa verde. Serve it for breakfast/brunch or for lunch and dinner with a side of refried beans. Ready in less than 30 minutes from start to finish, this recipe is gluten free and vegetarian.
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Prep Time 15 mins
Cook Time 8 mins
Total Time 23 mins
Course Breakfast, Brunch, Dinner, Lunch
Cuisine Mexican
Servings 4 people
Calories 515 kcal


  • Large nonstick skillet
  • Medium mixing bowl
  • Whisk
  • Measuring spoons
  • Measuring cup(s)
  • Large knife
  • Cutting Board
  • Spatula
  • Nonstick cooking spray



  • Heat large nonstick skillet over medium heat. In medium bowl, whisk eggs, salt and pepper. Spray skillet with cooking spray; add eggs and cook 4 minutes or to desired doneness, stirring occasionally to scramble. Transfer eggs to plate; cover to keep warm.
  • In same skillet, heat salsa over medium heat 2 minutes or until slightly thickened, stirring frequently; add 3 cups chips and stir to coat. Add remaining 2 cups chips and stir to coat; cook 1 minute or until chips are slightly tender. Stir in corn and eggs; cook 1 minute or until heated through, stirring occasionally. Makes about 6 cups.
  • Serve chilaquiles topped with radishes, avocado, queso fresco, sour cream, jalapeños, onion and cilantro.




Serving: 1.5cupsCalories: 515kcalCarbohydrates: 43gProtein: 17gFat: 31gSaturated Fat: 7gCholesterol: 292mgSodium: 1347mgFiber: 7gSugar: 11g
Keyword Gluten-Free, Vegetarian
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