Chilaquiles Verdes is a traditional Mexican dish, made with crispy fried corn tortillas and salsa verde. In this easy homemade recipe, we're using thick crispy tortilla chips and green enchilada sauce to make chilaquiles in just 15 minutes!
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.
Be sure to find thick tortilla chips. I can’t stress this enough! You really need a thick, hearty bag of tortilla chips for this recipe to work properly.
Cooked, shredded chicken or pork can be added to this recipe. I recommend adding 1 cup of cooked, shredded meat to the sauce before adding the chips.
If you want to add eggs, I recommend cooking the eggs while the sauce is simmering in the pan. The eggs can be fried, scrambled, poached, totally up to you!
Using more or less tortilla chips will determine how saucy the chilaquiles are. For a more saucy dish, use 6-8 cups of tortilla chips, for a less saucy dish, use 8-10 cups of tortilla chips. In the recipe you see pictured throughout this post, I used 8 cups of tortilla chips. This is a happy medium that I find to be perfect for making chilaquiles!
Leftover chilaquiles can be stored in the refrigerator for up to 3 days. I like to add them back to a skillet over high heat to reheat the sauce and give the chips back a little of their crispy texture.