It will help with the frying if your tortillas are a little dry. If they are fresh, cut them first, put them in a warm oven for a few minutes first to dry them out a bit, then proceed.

Course: Breakfast
Cuisine: Mexican
Keyword: breakfast, chilaquiles, mexican breakfast
Servings: 6 people
Calories: 336kcal


For the Salsa Verde

  • 1 1/2 pounds of tomatillo roasted or boiled.
  • 1 Poblano Pepper deseeded and without the skin.
  • 1/2 white onion
  • 2 cloves of garlic
  • 1 cup of chicken stock
  • 1/2 bunch of cilantro
  • 1 Jalapeño optional
  • 1/4 teaspoon of ground cumin
  • 1 tbsp Salt and Pepper to taste

For the Chilaquiles

  • 20 Corn Tortillas cut into triangles baked (preferred) or fried.
  • 2 eggs over easy or over hard
  • 1 tbsp Mexican Crema
  • 1 tbsp Queso Fresco or cotija
  • 1 Avocado chopped, optional


  • Add all of the salsa verde ingredients to a good blender and blend until everything is broken down, but not too smooth.
  • Add the blended salsa to a hot frying pan with a teaspoon of olive oil and cook for 5 minutes, adding additional chicken stock if desired.
  • Pour the salsa verde over the baked (or fried) tortillas if you want a crispier texture, or add the tortilla chips to the salsa itself for a softer texture.
  • Top with queso fresco, egg, avocado, and Mexican crema.