Ingredients
Scale
- 8 corn tortillas, cut into wedges
- 2 cups salsa verde (homemade or store-bought; for a fresher taste, I like roasting tomatillos and blending with onion, garlic, and jalapeño)
- 1/2 cup vegetable oil (or use avocado oil for a healthier option)
- 1 cup cooked shredded chicken (optional, but my family loves the added protein)
- 1/2 cup crumbled queso fresco or feta cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced white onion
- 2 large eggs (fried or scrambled, to top)
- Salt and pepper, to taste
- 1 avocado, sliced (for garnish)
- 1/2 cup Mexican crema or sour cream (optional)
- Lime wedges, for serving
Substitution tips: If you prefer red salsa, feel free to swap the salsa verde for your favorite red salsa recipe or store-bought version. For a vegetarian version, omit the chicken and add black beans or sautéed mushrooms for added texture. Corn tortillas can be replaced with flour tortillas if needed, though I find corn tortillas give the authentic crunch and flavor Mama Lou loved.
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat. When hot, add the tortilla wedges in batches and fry until golden and crispy, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels. This step brings back memories of Mama Lou carefully frying tortillas while singing softly in the kitchen.
- In the same skillet, remove excess oil, leaving about 1 tablespoon for flavor. Pour in the salsa verde and simmer over medium heat for 5 minutes, stirring occasionally. The aroma of the simmering salsa always reminds me of Sunday mornings with Ouma, when the house felt alive and full of promise.
- Add the crispy tortilla chips back into the skillet with the salsa, gently stirring to coat the chips evenly. Cook for 2-3 minutes until the chips start to soften but still hold some crunch. This is the magic moment when the textures blend beautifully.
- If using, stir in the shredded chicken and warm through for another 2 minutes. Season with salt and pepper to taste. I love adding chicken here because it makes the dish a complete meal, just like Mama Lou used to do when we had big family breakfasts.
- While the chilaquiles cook, fry or scramble the eggs to your liking in a separate pan. I always prefer a runny yolk to drizzle over the chilaquiles—it’s pure comfort.
- Serve the chilaquiles hot, topped with crumbled queso fresco, chopped cilantro, diced onion, avocado slices, and a dollop of crema or sour cream. Don’t forget a squeeze of fresh lime to brighten everything up. Sharing this plate with Ouma often meant passing around the lime wedges and laughing at our messy fingers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
