Name: Creamy Green Chilaquiles with Chicken, Eggs, and Avocado Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Mexican
Ingredients: 15 white corn tortillas (preferably older or stale); Vegetable oil (for frying); 7 dried guajillo chiles; 4 dried arbol chiles; 2 cups low sodium chicken broth (474g); 3 medium tomatillos, outer leaf removed and washed; 3 cloves garlic; ¼ teaspoon whole cumin seeds; ¼ teaspoon Mexican oregano; ¼ cup fresh cilantro (4g); ½ teaspoon salt, or more to taste; ½ small onion, sliced thinly; 1/3 cup crumbled Queso fresco (40g); ¼ cup Mexican crema (56g) or sour cream; 1 avocado, chopped; 5 eggs, fried; 15 ounce can black refried beans, warmed; 1 ½ cups shredded chicken (optional for heartier option)

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Introduction

Chilaquiles are a beloved Mexican breakfast dish featuring crispy fried tortillas bathed in flavorful red and green salsas. Topped with fresh ingredients like queso fresco, crema, avocado, and eggs, they make a hearty and satisfying meal perfect for any time of day.

A gray plate holds a layered dish starting with a base of dark red tortilla chips covered in a sauce that makes them look wet and spicy. On top, there are small chunks of light green avocado and thin, light brown cooked onion slices scattered around. A drizzle of white creamy sauce zigzags over the chips, and a sprinkle of white crumbled cheese is spread evenly across the plate. On one side, there is a thick smear of brown refried beans with more white cheese sprinkled over it. Next to that sits a sunny-side-up egg with a bright yellow yolk and slightly crispy white edges seasoned with black pepper. The plate rests on a white marbled surface with a soft white cloth under its edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

15 white corn tortillas (preferably older or stale)
Oil (for frying)
7 dried guajillo chiles
4 dried arbol chiles
2 cups low sodium chicken broth (474g)
3 tomatillos (medium size, outer leaf removed, washed)
3 cloves garlic
¼ teaspoon whole cumin seeds
¼ teaspoon Mexican oregano
¼ cup fresh cilantro (4g)
½ teaspoon salt (or more, to taste)
½ small onion (sliced thinly)
⅓ cup crumbled Queso fresco (40g)
¼ cup Mexican crema (56g) or sour cream
1 avocado (chopped)
5 eggs (fried)
15 ounce can black refried beans (warmed)
1½ cups shredded chicken (optional, for heartier dinner)

Instructions

Step 1: Cut the corn tortillas into 6 wedges each and allow them to dry on the counter for a few hours or overnight, or use older stale tortillas. Heat about an inch of vegetable oil in a large saucepan over medium heat. Once hot, fry the tortilla wedges in batches until crisp, turning once or twice. Drain on paper towels.
Step 2: Use scissors to cut open the dried guajillo and arbol chiles and remove veins and seeds. Place them in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 20–30 minutes until softened.
Step 3: Meanwhile, blend ⅓ cup chicken broth with garlic, oregano, and cumin seeds until smooth. Add tomatillos and cilantro, then blend again until fully pureed to make the green salsa.
Step 4: Heat 2 tablespoons olive oil in a saucepan over medium heat. Cook sliced onion for 3 minutes, then remove to a plate. Pour the green salsa into the saucepan and simmer for 10 minutes, stirring occasionally.
Step 5: Remove softened red chiles with a slotted spoon and blend them with 1 cup chicken broth until smooth to form the red chile sauce.
Step 6: Strain the red chile sauce into the saucepan containing the green salsa, pressing through a fine mesh strainer. Season with salt and simmer for 10 minutes. Add 2/3 cup more chicken broth and simmer for another 20 minutes. Adjust seasoning with oregano or cumin as needed.
Step 7: Add the crispy tortilla wedges to the sauce and toss gently to coat evenly.
Step 8: Divide the chilaquiles onto plates. Top with crumbled queso fresco, sautéed onions, a drizzle of crema, chopped avocado, and shredded chicken if using. Serve alongside warm refried black beans and fried eggs.

Tips & Variations

For a lighter version, bake or air-fry the tortilla wedges instead of frying.
Add shredded chicken for a heartier meal, or keep it vegetarian by omitting meat and serving with beans.
Adjust the heat by using fewer arbol chiles or removing all seeds.
Use store-bought salsa verde and red chile sauce as shortcuts for faster preparation.

Storage

Store leftover chilaquiles in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat or in the microwave to prevent the tortillas from getting too soggy. It’s best to add fresh toppings after reheating.

How to Serve

A white plate holds a serving of chilaquiles with three main layers: at the bottom, crispy red tortilla chips covered in a rich red sauce, scattered with chunks of light green avocado and thinly sliced cooked onions; next, a drizzle of white cream is spread over the chips and sauce, topped with crumbled white cheese. On the right side of the plate, there is a sunny-side-up egg with a bright yellow yolk and slightly peppered white edges resting directly on the chips. Above the chilaquiles is a small portion of refried black beans with a crumbly white topping. The plate is set on a white marbled surface, and the photo is taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make chilaquiles without frying the tortillas?

Yes, you can bake or air-fry the tortilla wedges for a healthier alternative. Spread them in a single layer and cook until crisp before adding to the sauce.

Can chilaquiles be made vegan?

Absolutely! Skip the eggs, cheese, and crema, and use vegetable broth along with plant-based toppings like avocado and sautéed vegetables.