Green Chilaquiles (Chilaquiles Verde)

Overhead view of an iron skillet with chilaquiles, melted cheese,and fried eggs.

Green Chilaquiles (Chilaquiles Verde)

Green chilaquiles is a super quick and easy meal that's most often served for breakfast or brunch. In Texas it's considered the perfect hangover remedy! Serve with fruit for a quick and rejuvenating Tex-Mex breakfast.

Course Main Dish (Quick and Easy)

Cuisine Tex-Mex

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 597kcal

Author Marye Audet-White

Ingredients

1 tablespoon oil
4 eggs
16 ounces salsa verde
10 ounces tortilla chips unsalted preferred - 6 cups.
1 cup Cheddar shredded, 4 ounces
¼ cup cilantro chopped
chicken stock or water as needed

Instructions

Slightly crush the tortilla chips and set aside.
Heat a heavy skillet until hot. Add oil and move around with a spatula to cover the bottom of the skillet with a coating of the oil.
Crack the eggs into the skillet. Sprinkle with salt and pepper.
Cover and lower the heat to very low flame or setting.
Cook eggs for 4 minutes or until set and sunny side up - or your preferred consistency for the yolk.
Meanwhile bring the salsa to a simmer in another large skillet.
Add the tortilla chips and stir to cover with the hot salsa verde.
Add a little water or chicken stock if the mixture seems too dry.
Cook, stirring constantly, about 3 minutes or until heated through.
Top with the eggs and cheese.
Remove from heat and sprinkle with cilantro before serving.

Notes

Notes:

It's important to use unsalted tortilla chips in this recipe if possible!
To make your own tortilla chips, fry stale tortillas until they're golden brown. Scoop them out carefully with a slotted spoon and let them drain on a paper towel-lined plate or large baking sheets.
Thick, hearty tortilla chips do taste best in chilaquiles. However, whatever you have will do the trick.
When serving, the chips should still have a slight crunch. They only need a few minutes to cook. Any longer, and they'll get mushy.

Nutrition