chilaquiles verdes

tortillaMexican cremaqueso fresco

Green Chilaquiles in Roasted Tomatillo Sauce

Green Chilaquiles in Roasted Tomatillo Sauce

Chilaquiles verdes

Recipe Yield

6 servings

Cooking time

45 minutes

Rate this recipe

4.8 from 10 votes


  • 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.

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56comments inGreen Chilaquiles in Roasted Tomatillo Sauce

  1. 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!

  2. Alejandra Salcido,

    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!

  3. 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!

  4. 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.

  5. 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 😉

  6. 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 😉

  7. 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!

  8. 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 😉

  9. Catherine

    Feb 24


    1. Pati Jinich

      Feb 25


  10. 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 😉

  11. 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?

  12. 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 😉

  13. 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?

    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 🙂

  14. 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 🙂

  15. Anonymous

    Jun 03

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

    1. Pati Jinich

      Jun 12

      My pleasure 😉

  16. 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 😉

  17. 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 😉

  18. Sarita Szajowitz,

    Jun 03

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

    1. Pati Jinich

      Jun 03

      Of course…thank YOU Sarita.

  19. VJK

    Jan 28

    Thank you for sharing.

    1. Pati

      Jan 28

      Thank YOU VJK.

  20. 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.

  21. 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.

  22. 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!


    1. Pati

      May 23

      Oh thank you so much H.A.!

  23. 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 🙂

  24. 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 🙂

  25. 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


  26. Auds

    Sep 14

    Could u add some cooked chicken

    1. Pati

      Sep 14


  27. 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


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