Creamy Chicken and Green Salsa Chilaquiles with Fried Eggs and Fresh Toppings Recipe

Introduction

Chilaquiles is a classic Mexican breakfast dish featuring crispy fried tortillas simmered in a flavorful red and green chile sauce. Topped with fresh garnishes and often served with eggs and beans, it’s a comforting, hearty meal perfect for starting your day or enjoying anytime.

Ingredients

• 15 white corn tortillas*, preferably older or stale
• Vegetable oil, for frying
• 7 dried guajillo chiles
• 4 dried arbol chiles
• 2 cups low sodium chicken broth (474g)
• 3 medium tomatillos, outer leaves removed and washed
• 3 cloves garlic
• ¼ teaspoon whole cumin seeds
• ¼ teaspoon Mexican oregano
• ¼ cup fresh cilantro (4g)
• ½ teaspoon salt, or more to taste
• ½ small onion, sliced thinly
• ⅓ cup crumbled Queso fresco (40g)
• ¼ cup Mexican crema (56g) or sour cream
• 1 avocado, chopped
• 5 eggs, fried
• 15-ounce can black refried beans, warmed
• 1½ cups shredded chicken (optional for a heartier meal)

Instructions

1. Step 1: Cut tortillas into 6 wedges and let them dry on the counter for a few hours or overnight (older/stale tortillas work best). Heat about an inch of vegetable oil in a large saucepan over medium heat. Fry tortillas in batches until crisp, turning once or twice. Drain on paper towels.
2. Step 2: Cut open the dried guajillo and arbol chiles with scissors, removing veins and seeds. Place chiles in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer until softened, about 20–30 minutes.
3. Step 3: While chiles cook, prepare the green sauce. In a blender, combine ⅓ cup chicken broth, garlic, oregano, and cumin seeds. Blend well. Add tomatillos and ¼ cup cilantro. Blend until smooth.
4. Step 4: Heat 2 tablespoons olive oil in a saucepan. Add sliced onion and cook for 3 minutes until softened, then remove to a plate. Pour the green tomatillo sauce into the saucepan and simmer over medium heat for 10 minutes, stirring occasionally.
5. Step 5: Remove softened red chiles with a slotted spoon and blend them with 1 cup chicken broth until smooth.
6. Step 6: Pour the red chile sauce through a fine mesh strainer into the saucepan with the green sauce, pressing it through with a spoon. Season with salt and simmer for 10 minutes. Add ⅔ cup more chicken broth and simmer for 20 minutes. Adjust seasoning with oregano or ground cumin if needed.
7. Step 7: Add the crispy fried tortillas to the sauce and toss gently to coat them well.
8. Step 8: Serve the chilaquiles hot, garnished with crumbled queso fresco, sautéed onions, a drizzle of crema, avocado slices, and shredded chicken if using. Accompany with refried black beans and a fried or sunny side up egg.

Tips & Variations

• Use stale tortillas for the best texture; if unavailable, dry fresh tortillas in a low oven before frying.
• For a lighter option, bake or air-fry the tortilla wedges instead of frying in oil.
• Add shredded chicken for a more filling meal, or enjoy it vegetarian by omitting the meat and using vegetable broth.
• Adjust the level of heat by varying the amount of arbol chiles or removing them entirely for a milder sauce.

Storage

Store leftover chilaquiles in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid sogginess, adding a splash of broth if the sauce thickens too much. Prepare fresh garnishes and eggs when serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chiles instead of dried?

Dried chiles provide the distinctive smoky flavor typical of chilaquiles, but you can substitute fresh red or green chiles; just roast and blend them with minimal liquid. The flavor and texture will be different but still delicious.

What can I use if I don’t have Mexican crema?

Mexican crema can be replaced with sour cream or a mixture of sour cream and a little milk to thin it out. Greek yogurt is another good alternative, offering a similar tang and creaminess.

Creamy Chicken and Green Salsa Chilaquiles with Fried Eggs and Fresh Toppings Recipe

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★★★★★

5 from 84 reviews

Chilaquiles are a traditional Mexican breakfast dish featuring crispy fried corn tortillas simmered in a flavorful blend of red and green chile sauces, topped with fresh garnishes like queso fresco, crema, avocado, and eggs. This hearty recipe includes optional shredded chicken and refried beans, offering a satisfying and colorful meal with layers of vibrant flavors and textures.

• Author: Isabella
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yield: 5 servings 1x
• Category: Breakfast
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Tortillas

• 15 white corn tortillas (preferably older/stale)
• Oil for frying (about 1 inch in a large saucepan)

Sauces and Seasonings

• 7 dried guajillo chiles
• 4 dried arbol chiles
• 2 cups low sodium chicken broth (474g)
• 3 medium tomatillos (outer leaf removed, washed)
• 3 cloves garlic
• ¼ teaspoon whole cumin seeds
• ¼ teaspoon Mexican oregano
• ½ teaspoon salt (or more to taste)
• ¼ cup fresh cilantro (4g)
• ½ small onion (sliced thinly)
• 2 tablespoons olive oil (for cooking onion and sauce)

Toppings & Sides

• 1/3 cup crumbled Queso fresco (40g)
• ¼ cup Mexican crema (56g) or sour cream
• 1 avocado (chopped)
• 5 eggs (fried)
• 15 ounce can black refried beans (warmed)
• 1 ½ cups shredded chicken (optional for heartier dinner option)

Instructions

1. Fry Tortillas: Cut the white corn tortillas into 6 wedges and let them dry on the counter for a few hours or overnight to remove moisture (using older stale tortillas is ideal). Heat about an inch of vegetable oil in a large saucepan over medium heat until hot. Add tortilla wedges in batches and fry until crisp, turning once or twice for even cooking. Remove fried tortillas to a paper towel-lined plate to drain excess oil.
2. Soak Dried Chiles: Using scissors, cut open the dried guajillo and arbol chiles and remove the veins and seeds inside. Place the chiles in a saucepan, cover them with water, bring to a boil, then reduce to a simmer and cook until softened, approximately 20-30 minutes.
3. Blend Salsa Verde: While the chiles are simmering, prepare the green sauce. In a blender, combine 1/3 cup chicken broth, garlic cloves, Mexican oregano, and cumin seeds; blend until smooth. Add the washed tomatillos and ¼ cup fresh cilantro to the blender and blend again until the sauce is fully smooth.
4. Simmer Green Sauce: Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add the thinly sliced onion and sauté for about 3 minutes until tender. Remove the onion and set aside. Pour the blended green tomatillo sauce into the saucepan and simmer for 10 minutes, stirring occasionally to meld flavors.
5. Blend Red Chile Sauce: When the dried chiles are softened, remove them from the liquid with a slotted spoon and discard the soaking water. Place chiles in a blender with 1 cup chicken broth and blend until smooth.
6. Combine Sauces and Simmer: Pour the red chile sauce through a fine mesh strainer into the pot containing the green sauce, pressing with a spoon to extract as much sauce as possible. Season with salt and simmer for 10 minutes. Add an additional 2/3 cup chicken broth and simmer the combined sauce for 20 more minutes. Taste and adjust seasoning by adding a dash of oregano or ground cumin if needed.
7. Add Tortillas to Sauce: Add the crispy fried tortilla wedges to the simmering sauce and gently toss to coat thoroughly without breaking the chips.
8. Serve: Divide the chilaquiles evenly onto plates. Top each serving with crumbled queso fresco, some sautéed onions, a drizzle of Mexican crema, chopped avocado, and fried or sunny-side-up eggs. Serve alongside warm refried black beans. Add shredded chicken on top if a heartier meal is desired.

Notes

• For a lighter version, use an air fryer or bake the tortilla wedges instead of frying.
• Using stale corn tortillas helps ensure crispiness after frying.
• Adjust the amount of chiles according to desired heat level.
• Chicken broth can be substituted with vegetable broth for a vegetarian version (omit chicken topping).
• To reduce sodium, use low sodium chicken broth and adjust salt as needed.

Keywords: chilaquiles, Mexican breakfast, fried tortillas, salsa verde, red chile sauce, huevos rancheros, traditional Mexican dish