Green Chilaquiles in Roasted Tomatillo Sauce

Name: Green Chilaquiles in Roasted Tomatillo Sauce
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 18 5″ corn tortillas; 2 pounds green tomatillos (husked and rinsed); 1/2 of a large white onion; 1 or 2 serrano or jalapeño chiles; 1 garlic clove; 2 or 3 cilantro sprigs; 2 cups vegetable or chicken broth; 3 tablespoons vegetable oil (plus more for brushing tortillas); 1/2 cup onion (thinly sliced); 1/4 cup cilantro (chopped); 1/2 cup queso fresco or cotija (or substitute with Farmer’s cheese or mild feta, crumbled); 1/4 cup Mexican cream

Chilaquiles verdes

Recipe Yield

6 servings

Cooking time

45 minutes

Rate this recipe

4.60 from 10 votes

Ingredients

18 5″ corn tortillas
2 pounds green tomatillos husked and rinsed
1/2 of a large white onion
1 or 2 serrano or jalapeño chiles
1 garlic clove
2 or 3 cilantro sprigs
2 cups vegetable or chicken broth
3 tablespoons vegetable oil plus more for brushing tortillas

To garnish:

1/2 cup onion thinly sliced
1/4 cup cilantro chopped
1/2 cup queso fresco or cotija or substitute with Farmer’s cheese or mild feta, crumbled
1/4 cup Mexican cream

To Prepare

To prepare the tortillas:

Heat the oven to 300 degrees. Cut the tortillas into 2-inch, bite-sized pieces, lightly brush with oil, sprinkle salt. Set them on a baking tray and bake in the oven until crispy, about 15 to 20 minutes. Let the pieces cool. Alternately, you can fry the tortilla pieces.

To prepare the tomatillo sauce:

Preheat oven to 350 degrees. Place the tomatillos, onions, garlic and serrano chiles in a bowl. Add about 1 tablespoon of vegetable oil and rub all the ingredients until everything has a light coat of oil. Lay the ingredients in a baking tray. Sprinkle with salt.
Bake until tomatillos are soft and plump and all the ingredients look charred. Let the ingredients cool. Add the charred vegetables, the cilantro and the broth to a blender and mix well.
Heat a pan over medium heat, adding one additional tablespoon of oil. When the oil is hot, add the sauce from the blender and finish cooking over medium heat for about 10 minutes. Season to taste.

To serve:

When the sauce is hot, quickly but carefully add the tortillas. Stir the tortillas into the mixture so that they are fully coated with the sauce.
Serve the tortillas and salsa in a large platter, garnished with the sliced onions, crumbled Mexican queso fresco, drizzle with the cream, garnish with chopped onion and cilantro. Eat immediately.

Comments

86comments inGreen Chilaquiles in Roasted Tomatillo Sauce

Nick from Chicago

Mar 07

Love your show and recipes ,one of my favorite cooks

1. Pati Jinich
  
  Mar 09
  
  Thanks so very much Nick, un abrazo all the way to Chicago!
  
Fidel Barrera -Rochester, New York

Feb 11

I will do the Roasted Tomatillo Sauce, a few times, then I will serve to the family in my next visit.
Pati :
I love your style and of course the Mexican Gourmet.
Thanks,
Fidel

1. Pati Jinich
  
  Feb 15
  
  Thanks so much Fidel, this is very kind of you 😉
  
Dan Martinez

Jan 31

Wonderful. My Mom used to make Chilaquiles but they were in red sauce base. I miss my mom so much. Added turkey from Thanksgiving and the Serrano I used was so hot! Maybe take seeds or next time. Great recipe thanks Pati!

1. Pati Jinich
  
  Feb 01
  
  So glad to hear Dan! I have a recipe for red chilaquiles as well 😉 https://patijinich.com/lobster-chilaquiles/
  
Anna

Jan 31

The recipe sounds lovely, and huge. With just my husband and I, I need smaller recipes. I do convert a lot of them.

1. Pati Jinich
  
  Feb 01
  
  That is perfect Anna, you can cut the recipe in half or just make all the salsa, use half for chilaquiles and save the rest to eat with tacos, rice, eggs or pretty much anything that you like 🙂
  
Barb Cowles

Jan 27

Love tomatillo sauce. Thank you for the recipe.

1. Pati Jinich
  
  Jan 27
  
  Thanks to you for following Barb!
  
Maria Navarro

Jan 25

Mil gracias Pati,
This is the best chilaquiles verdes recipe that I tried. Since I have retired I now have more time to make more of you recipes.

Con mucho carinos
Maria

1. Pati Jinich
  
  Jan 27
  
  Que bueno que te gustaron Maria, te mando un abrazo grande!
  
Lupe

Jan 24

I think most of your recipes are your own versions bc many dishes actually made in different parts of Mexico do not include some of the ingredients you mention.

1. Pati Jinich
  
  Jan 27
  
  You are right Lupe, to some recipes I like to add my own twist 🙂
  
Kathie Farr

Jan 24

My daughter made this for Me when I visited her and I loved it. I’m gonna get the ingredients this week and make this for my family this weekend Thank you

1. Pati Jinich
  
  Jan 27
  
  Hopeful that everyone will love and enjoy the Chilaquiles Kathie!
  
Lenore Halterman

Jan 24

I would love a recipe for Albondigas.

1. Pati Jinich
  
  Jan 27
  
  Of course Lenore, follow this link and you will find a couple of my recipes 😉 https://patijinich.com/?s=albondigas
  
Cy Clark

Jan 23

I love receipes with tomatillos. Sounds and looks yummy.

1. Pati Jinich
  
  Jan 27
  
  Love tomatillos as well!
  
Connie Smoot

Jan 23

Thank tou

1. Pati Jinich
  
  Jan 27
  
  😉
  
Kim

Jan 23

Can I used canned tomitillo? I’m in Australia and we don’t have fresh ones here

1. Pati Jinich
  
  Jan 27
  
  Absolutely Kim, go for them!
  
Christina G

Sep 20

Made these, tonight, for dinner! Delicious!!! My husband had 2nds & mija had 3rds! 🫶🏼

1. Pati Jinich
  
  Oct 05
  
  Yay, love it! Saludos to all Christina 😉
  
Serge

Apr 06

I just went to Mexico for the first time (Isla Holbox, Chichén Itzá, Mérida) and ate Chilaquiles everyday for breakfast. I can’t wait to start making it for myself, gracias for sharing your recipe!

1. Pati Jinich
  
  Jun 12
  
  Chilaquiles are the best, enjoy them Serge!
  
Theresa

Nov 14

This sounds so delicious and a great idea for a lunch or a light supper. I can’t wait to share it with my family.

1. Pati Jinich
  
  Dec 11
  
  Enjoy you guys!
  
Alejandra Salcido, asalcido1st@gmail.com

Oct 23

So proud of Patty’s contemporaneous hard-working cook. Mexico 🇲🇽 is present in the international kitchen thanks, in much part, to Patty’s Mexican Kitchen!

1. Pati Jinich
  
  Oct 28
  
  Aw, thanks so much!
  
Michael

Oct 20

I absolutely love your show and your energy – so many good vibes! I recently and randomly read your graduation speech and Georgetown day and you are just such an inspiration! Your story is amazing and you’re such a good mom (and chef!)!

1. Pati Jinich
  
  Oct 28
  
  And you are incredibly kind, thanks Michael!
  
Angie

Sep 22

This was an easy and very delicious recipe. I want to ask if you have a recipe for MENUDO from Sonora. Thank you Pati

1. Pati Jinich
  
  Sep 26
  
  Hola Angie, I do have a recipe for Menudo, but it is Jalisco-style, I hope you will give it a chance. http://patijinich.com/red-menudo/
  
Joyce, Kansas City, Missouri

Feb 27

Chilaquiles Verde was the first dish I learned at a school in Oaxaca!
It was suggested as breakfast with a friend egg on top! Yummmm!
Also on another trip to Mexico City, I ate at your sister’s restaurant!
🤔Again, Yummmm!
Thank Pati for all the cooking lessons!

1. Pati Jinich
  
  Feb 28
  
  Thanks to you Joyce! So glad you liked Niddo 😉
  
Lety Santillan

Feb 24

I am so excited to try your chilaquiles verdes! Somos fans de tu show❤️

1. Pati Jinich
  
  Feb 25
  
  Muchisimas gracias Lety, ojala que les gusten 😉
  
Marguerite

Feb 24

Those look delicious😊 thank you so much for all those wonderful recipes💕 I love watching your show🌻

1. Pati Jinich
  
  Feb 25
  
  Thanks so much for tuning in Marguerite, un abrazo!
  
Dave Q

Feb 24

Thank you for the update and for everything you do..💖

1. Pati Jinich
  
  Feb 25
  
  Thanks to you for following Dave 😉
  
Catherine

Feb 24

Yummy

1. Pati Jinich
  
  Feb 25
  
  🙂
  
Mary Adams Gilbert

Jan 16

I haven’t tried these yet but have been looking for a recipe
Can’t wait to try these
Thank you for you program. I learn so much from you

1. Pati Jinich
  
  Feb 07
  
  Thanks to you Mary for tuning in, I hope you go ahead and prepare the Chilaquiles 😉
  
2. Phyllis Barthelemy
  
  Jun 30
  
  I found your show by accident and ended up watching for hours!!! I really enjoyed the tour of oaxaca!!! The recipes look delicious, and easy to follow. Thank YOU
  
  1. Pati Jinich
    
    Jul 03
    
    Such a happy accident, Phyllis! Thanks for tuning in!
    
Arthur Benitez

Nov 22

I haven’t tried it yet, but it looks so delicious. I am going to set this up for this week end dinner.

1. Pati Jinich
  
  Dec 28
  
  Did you cook them Arthur? How did you like them?
  
E. López

Sep 02

Hola Pati, made your Green Chilaquiles in Roasted Tomatillo Sauce and they were so delicious! My husband and I love your show and all your fabulous recipes. When we can get mangos here in Ontario, we enjoy making your recipe for Mango Puff.

1. Pati Jinich
  
  Sep 19
  
  Thanks so much guys, glad you have been trying the recipes, yay!
  
  1. Anonymous
    
    Feb 24
    
    Mango puff? Where is that recipe?
    
    1. Pati Jinich
      
      Feb 25
      
      Here it is for you 😉 http://patijinich.com/mango-puff/
      
Amy C

Aug 15

The local restaurant we love serves chilaquiles where the tortillas are very soft in the sauce. Should I assume that they didn’t bake or fry their tortillas first? Or do the tortillas actually get that soft when simmered in the sauce?
Thanks!

1. Pati Jinich
  
  Aug 16
  
  It is actually up to you Amy, some people like soaked soft fried tortilla chips as chilaquiles, some people prefer to add the sauce just right before eating them to keep the crispiness. Adding un-fried tortillas to sauce does not make chilaquiles at all 🙂
  
Lisa

Jun 12

How long do you roast the tomatilloes and other vegetables?

1. Pati Jinich
  
  Jun 12
  
  Until the tomatillos are soft and the other ingredients look charred; it depends on you oven but I would say around 10 minutes Lisa 🙂
  
Anonymous

Jun 03

Thank you Pati, I am always looking for authentic Mexican recipes,Yum!

1. Pati Jinich
  
  Jun 12
  
  My pleasure 😉
  
Donna Harris

May 01

These are amazing, I will be making them for company after Church

1. Pati Jinich
  
  May 07
  
  Awesome Donna, hope everyone will approve 😉
  
Mary Cruz

Apr 24

They are the BEST! Thanks for sharing all you recepies Patty!

1. Pati Jinich
  
  Apr 27
  
  Thanks to you for trying them Mary 😉
  
Sarita Szajowitz,

Jun 03

Love the chilaquiles,thank you so much,gracias Paty,

1. Pati Jinich
  
  Jun 03
  
  Of course…thank YOU Sarita.
  
VJK

Jan 28

Thank you for sharing.

1. Pati
  
  Jan 28
  
  Thank YOU VJK.
  
Monica

Jan 27

We love this dish and have eaten at a small cafe but it has some kind of meat in it, do you ever add meat to yours?

1. Pati
  
  Jan 28
  
  You can for sure, Monica! I like mine this way but people add chicken or whatever they like to make it their own.
  
Patricio Portugal

Nov 04

Hi : thank you so much for a wonderful show,I original from Veracruz, Mexico. I was wondering where can I watch again your video about green chilaquiles, keep the good work.

1. Pati
  
  Nov 05
  
  Oh this recipe is from season two…and I don’t have those videos up anymore, Patricio.
  
H.A. Netzer-author-writer

May 22

Thank you for such a delightful, warm, family atmosphere you express in your wonderful program. I love all you do in your show, including, the love of your beautiful family.
Keep doing, being that great example to all ‘who render’ their services in the Mexican Cooking arena. As count I ‘you’, as NUMERO UNO!

Shalom

1. Pati
  
  May 23
  
  Oh thank you so much H.A.!
  
Jessaleah

Jan 30

Hi Pati! Do u happen to have a recipe for chilaquiles in a red sauce? I tried a version that had the salsa roja and chicken and would like to recreate it my kitchen. Thank u as always for answering all of my questions and for your amazing recipes and show!
Sincerely, Jessaleah

1. Pati
  
  Feb 01
  
  Oh you can use my recipe for green chilaquiles but use my recipe for salsa raja http://patijinich.com/pati_2020/recipe/salsa-roja/ 🙂
  
Alfredo Gutierrez

Dec 13

Hola Pati, I like the recipe but I would need a lot more serranos than what you have listed.

1. Pati
  
  Dec 13
  
  You can always make it as spicy as you need 🙂
  
Carol Sullivan

Nov 11

Saludos Pati,
I Have made your recipe, sabroso!! Can you freeze Salsa Verde if you have more than you need?

1. Pati
  
  Nov 11
  
  Absolutely!
  
Auds

Sep 14

Could u add some cooked chicken

1. Pati
  
  Sep 14
  
  Absolutely!
  
Fernando Navarrete

Apr 04

Hola Pati
Once again I followed your directions and ABRACADABRA!!!, these chilaquiles were so good, they much tasted like the ones my madre made for me as a child, I added epazote and they tasted amazing.
Once again thank you Pati

1. Pati
  
  Apr 05
  
  YAY FERNANDO!

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