Mexican Chilaquiles Verdes

    Mexican Chilaquiles Verdes

    Crispy corn tortillas simmered in a tangy tomatillo sauce topped with a fried egg.

    Word Recipe Kitchen

    Tested & verified by our culinary team

    30 minsMedium4 servings

    Nutrition per serving

    460

    Calories

    14g

    Protein

    38g

    Carbs

    29g

    Fat

    Ingredients

    • 12 cut into chipsCorn Tortillas
    • 2 cupsSalsa Verde
    • 4 largeEggs
    • 1/4 cupCrema Mexicana
    • 1/2 cupQueso Fresco
    • 1/2 cupVegetable Oil
    • 2 thinly slicedRadishes

    Instructions

    1. 1

      Fry tortilla triangles in oil until crispy, then drain on paper towels.

    2. 2

      Heat salsa verde in a large pan until simmering.

    3. 3

      Toss chips in the salsa until coated but still slightly crunchy.

    4. 4

      Fry the eggs to preference in a separate skillet.

    5. 5

      Plate the chips and top with an egg, crema, queso fresco, and radishes.

    Nutrition Facts

    Servings 4Serving Size 1

    Amount Per Serving

    Calories460

    % Daily Value *

    Total Fat 29g37%
    Saturated Fat 8.7g43%
    Trans Fat 0g
    Cholesterol 185mg62%
    Sodium 310mg13%
    Total Carbohydrate 38g14%
    Dietary Fiber 3g11%
    Sugars 5.7g
    Protein 14g28%
    Vitamin A 500 IUVitamin C 8 mgCalcium 45 mgIron 1.2 mg

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    💡 Tips for Mexican Chilaquiles Verdes

    • • Prepare ingredients the night before for a quicker morning routine.
    • • Use room-temperature eggs for more even cooking and better volume.

    Frequently Asked Questions

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