Print

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

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://spatulaqueen.com/creamy-chicken-and-green-salsa-chilaquiles-with-fried-eggs-and-fresh-toppings-recipe/