Mexican Chilaquiles Verdes

    Mexican Chilaquiles Verdes

    Crispy corn tortillas lightly simmered in a tangy tomatillo salsa and topped with crema.

    Word Recipe Kitchen

    Tested & verified by our culinary team

    35 minsMedium4 servings

    Nutrition per serving

    450

    Calories

    15g

    Protein

    42g

    Carbs

    26g

    Fat

    Ingredients

    • 12 cut into trianglesCorn Tortillas
    • 1 lbTomatillos
    • 2 piecesSerrano Chile
    • 1/2 cupCilantro
    • 1/2 cupQueso Fresco
    • 1/4 cupMexican Crema
    • 4Fried Eggs

    Instructions

    1. 1

      Fry tortilla triangles in hot oil until golden and crisp; set aside.

    2. 2

      Boil tomatillos and chiles until soft, then blend with cilantro and salt.

    3. 3

      Simmer the salsa in a pan for 5 minutes.

    4. 4

      Gently toss the chips in the salsa until coated but still slightly crunchy.

    5. 5

      Top with crumbled queso fresco, crema, and a fried egg.

    Nutrition Facts

    Servings 4Serving Size 1

    Amount Per Serving

    Calories450

    % Daily Value *

    Total Fat 26g33%
    Saturated Fat 7.8g39%
    Trans Fat 0g
    Cholesterol 185mg62%
    Sodium 310mg13%
    Total Carbohydrate 42g15%
    Dietary Fiber 3g11%
    Sugars 6.3g
    Protein 15g30%
    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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