chilaquiles verdes

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

4.84 from 6 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.


22comments inGreen Chilaquiles in Roasted Tomatillo Sauce

  1. 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 😉

  2. Sarita Szajowitz,

    Jun 03

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

    1. Pati Jinich

      Jun 03

      Of course…thank YOU Sarita.

  3. VJK

    Jan 28

    Thank you for sharing.

    1. Pati

      Jan 28

      Thank YOU VJK.

  4. 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.

  5. 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.

  6. 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.!

  7. 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 🙂

  8. 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 🙂

  9. 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


  10. Auds

    Sep 14

    Could u add some cooked chicken

    1. Pati

      Sep 14


  11. 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


Leave a Reply

Your email address will not be published.