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Portions of green chilaquiles topped with eggs in small cast iron dishes.

Green Chilaquiles with Eggs and Chorizo

Course: Breakfast, brunch
Cuisine: Mexican
Diet: Gluten Free, Low Lactose
Keyword: chilaquiles verdes, green chilaquiles
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 423kcal
This green chilaquiles recipe is quick and easy! Great for breakfast or brunch! The homemade salsa verde can be made a day or two in advance, or just use store-bought.
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Ingredients

  • 8 oz fresh chorizo
  • 4 eggs fried
  • cilantro for garnish
  • 12 corn tortillas medium thickness

For frying tortillas:

  • cup vegetable oil

Salsa Verde

  • 1 lb tomatillos husked and washed
  • 1 - 3 serrano chiles 3 will be very spicy
  • 1 yellow onion small, chopped
  • cilantro 6 - 7 sprigs
  • 1 garlic clove large, roughly chopped
  • 1 tablespoon vegetable oil
  • 2 ¼ cups chicken stock
  • salt to taste

Instructions

Fry the tortillas:

  • Preheat the oven to 350 degrees. Lay tortillas flat on a baking sheet and put them in the oven for a few minutes, turning once, until they seem "stale" and a bit leathery.
  • Slice tortillas into quarters.
  • Heat ⅓ cup vegetable oil in a deep, heavy-bottomed skillet over medium-high heat.
  • Add a single layer of tortilla wedges and fry until lightly brown, but not crisp, they should still bend without breaking. Drain on paper towels. Repeat until all tortillas are fried.

Make the Salsa Verde

  • In a deep pot, boil tomatillos and serrano peppers in salted water until tender, about 10 - 15 minutes.
  • Transfer the cooked tomatillos and chiles to a food processor and purée along with the chopped onion, garlic, and cilantro until smooth but not liquified. It should still have a bit of texture – like tomatillo salsa.
  • Once the oil is hot, add 2 ½ cups of the tomatillo mixture to the pan to fry it. Stir frequently for about 5 minutes, until the cilantro darkens and the sauce thickens a bit. Add the chicken broth and bring to a boil. Reduce heat and simmer until the sauce thickens enough to coat the back of a spoon.

Cook the chorizo and fry the eggs

  • Meanwhile, add the chorizo to a skillet over medium heat, and cook until browned and crispy. Set aside to drain on paper towels. In a separate skillet, fry the eggs and set aside.

Assemble the chilaquiles

  • Once sauce is ready, add chips in a single layer, turning to coat with sauce on both sides. When chips have softened slightly and are pliable, but not falling apart, remove to serving dishes. Repeat with remaining chips.
  • Top chips with cotija cheese, chorizo, and fried eggs. Garnish with avocado and cilantro.

Notes

  • You can simplify this dish even more if you just want to use store-bought tomatillo salsa. Add 2 ½ cups of salsa to a skillet over medium-high heat. Add 2 ¼ cups chicken stock and bring to a simmer. Then follow recipe steps as above. 
  • To make the salsa, I recommend a food processor over a blender. You still want texture to the salsa, not total liquidation and that's easier to control with a food processor. I have a Kitchenaid 7-cup food processor. 
  • People always ask me about the serving dishes I used in these photos. They are my Lodge cast iron mini servers and I use them for all kinds of things! 
  • This recipe was adapted from Authentic Mexican by Rick Bayless
 
 
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Nutrition

Calories: 423kcal | Carbohydrates: 50g | Protein: 20g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 208mg | Sodium: 1128mg | Potassium: 713mg | Fiber: 8g | Sugar: 9g | Vitamin A: 715IU | Vitamin C: 29mg | Calcium: 120mg | Iron: 3mg