Living in Los Angeles, Mexican food has always been more than just something I enjoy—it’s comfort, connection, and the kind of meal that wraps you up in a warm hug. I’ve always had a soft spot for green sauce—on tacos, burritos, everything—so chilaquiles verdes have naturally become one of my all-time favorite dishes.
My friend Caro, who has become like family, used to make chilaquiles for my kids with her homemade green sauce. She’d always make extra, knowing we’d find ways to add it to everything—and we did. Her version was usually without eggs, which surprised me at first because I had always eaten mine with eggs. Turns out, they’re equally delicious either way. Take your pick—you can’t go wrong.
Now, every time I make chilaquiles, it brings back those mornings filled with good food, laughter, and the kind of love that lingers long after the plates are cleared.
Chilaquiles Verdes Recipe
Prep Time
15 minutes
Cook Time
15 minutes
Serves
4
Ingredients
- 8 corn tortillas, cut into triangles
- 1 cup avocado or vegetable oil (for frying)
- ½ cup crema Mexicana
- ½ cup queso fresco, crumbled
- 2 eggs (optional, for topping)
- Salsa Verde
Steps
1
Fry the tortillas: Heat oil in a skillet and fry tortilla triangles until golden and crispy. Drain on paper towels.
2
Combine chips and salsa: In a skillet, heat the salsa and toss in the fried tortilla chips. Stir until coated.
3
Top and serve: Plate the chilaquiles, drizzle with crema, sprinkle queso fresco, and top with a fried egg if desired.
Tips and Variations
- Swap fried chips for baked tortilla chips for a lighter version.
- Add shredded chicken or carnitas for extra protein.
- Use red salsa instead of green for a Chilaquiles Rojos version.
- Serve with refried beans and avocado slices for a complete breakfast.