Chilaquiles Verdes
Chilaquiles Verdes is ready in 15 minutes, made with crispy corn tortilla chips and salsa verde. Serve with your choice of toppings and a fried egg, chicken, or pork for a hearty meal!
Ingredients
- 16 ounces green enchilada sauce, click link for recipe (or use a jar of salsa verde)
- 8 cups thick tortilla chips
Toppings
- ½ cup cotija cheese, crumbled
- ¼ cup fresh cilantro leaves
- ½ cup sour cream
- ¼ cup onion, diced
- ½ jalapeno, thinly sliced
- 1 avocado, thinly sliced
Instructions
- Add the enchilada sauce to a large pan or dutch oven on the stove over medium high heat.
- Bring to a simmer over medium high heat, reduce the heat to low and simmer for 5 minutes.
- Add the tortilla chips to the sauce. Toss for 3-4 minutes or until all of the chips have been covered in the sauce.
- Spoon the chilaquiles out onto four separate plates and add the toppings of your choice.
Notes
- Be sure to find thick tortilla chips. You need a thick, hearty bag of tortilla chips for this recipe to work properly.
- If you want to add eggs, I recommend cooking the eggs while the sauce is simmering in the pan.
- Leftover chilaquiles can be stored in the refrigerator for up to 3 days.
Nutrition Facts
Calories 495kcal (25%)Carbohydrates 48g (16%)Protein 10g (20%)Fat 31g (48%)Saturated Fat 8g (40%)Cholesterol 32mg (11%)Sodium 1059mg (44%)Potassium 440mg (13%)Fiber 10g (40%)Sugar 7g (8%)Vitamin A 1175mg (24%)Vitamin C 11mg (13%)Calcium 187mg (19%)Iron 2mg (11%)
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