Chicken Chilaquiles Verdes

Mexico City breakfast staple at home.

1-2 servings
20 minutes
Ethan Chlebowski

Ingredients

Sauce

  • Salsa verde
    ~200 g
  • Cilantro
    a handful
  • Chicken bouillon
    to taste
  • Water
    as needed

Chips & toppings

  • Cooked chicken, shredded
    ~100 g1/4 lb
  • Tortilla Chips
    ~45 g1 serving
  • Greek Yogurt, plain
    ~15 g
  • Red Onions, diced
    to taste
  • Cilantro, minced
    to taste

Method

Step 1: Blend the sauce

In a blender or food processor, pulse together the salsa & cilantro with just enough water to thin it out into a smooth, pourable sauce.

Blend in a small amount of chicken bouillon (paste or powder) until the sauce tastes seasoned and has a bit of savory umami.

Step 2: Simmer the sauce & prep toppings

Add the blended sauce to a saucepan and bring to a over low heat. Allow it lightly over low heat for a few minutes, stirring occasionally.

Meanwhile, warm up & shred your cooked chicken into small pieces with a fork or hands.

  • Any leftover chicken will do here. Great use case for rotisserie meat or leftover grilled meat.

Gather or chop any remaining toppings.

Step 3: Assemble & serve

Turn off the heat on the saucepan. Add a serving of chips to a plate, then ladle over however much sauce you want.

  • For a softer texture, use more sauce and let them sit for a few minutes. For a super soggy texture, you can first add the chips to the saucepan to completely coat them, then transfer to a plate.

Top with shredded chicken, then garnish with the onions, cilantro, and yogurt to taste.

“One of my favorite meals from spending time in Mexico city. You’ll find endless variations: red & green, spicy & mild, soggy versions served from street food stands, crispier restaurant style plates, and even stuffed into a torta for a carb-heavy sandwich. This home version is a great way to use up a jar of salsa, tortilla chips, and leftover protein.”

Ethan Chlebowski
Creator

Watch & Cook

Nutritional Information

entire recipe
Calories427
41g
14g
28g

FAQ

What kind of salsa should I use to make the sauce?

Any jarred green or red salsa could be used to blend up into a quick sauce. For a homemade version, check out this salsa verde or this chilaquiles rojo variation.

  • Note: Don’t skip the chicken bouillon in the sauce (a pinch of MSG works as a substitute). The added is essential to the flavor of chilaquiles.

What’s up with the yogurt? What other toppings can I use?

Usually, chilaquiles are garnished with a tangy Mexican crema. Plain yogurt is a close substitute, but any cultured dairy could work like sour cream or creme fraiche. Shredded chicken & raw onion are the standard toppings, but you could add fried eggs or a different protein.

How crunchy or soggy should the chips?

Completely up to you.

Soak the chips in more sauce to get a soggier texture, or add the sauce over top right before serving to preserve their texture.

In Mexico City, you’ll find countless variations. At street food stalls, chilaquiles are often made in advance and served out of a steaming pot, which gives them a soft, soggy texture. At restaurants, they might ladle the sauce on top of a plate of chips for a crunchier version. Other vendors have both available and ask for your preference.