Green Chilaquiles in Roasted Tomatillo Sauce

Green Chilaquiles in Roasted Tomatillo Sauce

Chilaquiles verdes
6 servings
Pati Jinich
Course: Breakfast
Cuisine: Mexican
Keyword: cotija cheese, feta, garlic, jalapeno, mexican crema, onion, queso fresco, serrano chiles, tomatillos, tortilla chips
Author:Pati Jinich
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Green Chilaquiles in Roasted Tomatillo Sauce recipe from Pati's Mexican Table Season 2, Episode 7 “Family-Style Breakfast"


  • 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.

22 comments on “Green Chilaquiles in Roasted Tomatillo Sauce

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. 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.

  2. 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!


  3. 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

  4. 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