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Chilaquiles Verdes

Active Time: 10 minutes
Total Time: 10 minutes
  • Super Fast
  • Vegetarian
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Why we love it:

Chilaquiles is a dish invented as a way to revive yesterday's tortillas and leftover salsa. No wonder I love this meal so much! Unlike nachos, this dish is eaten with a fork and the chips become soft. You can fry up your own tortillas to make chips (hence the method for using them up) but we’re calling for store bought chips this time. Check the Culinary Skills section for topping ideas for days!

Ingredients

  • 1 pint Cherry Tomatoes
  • Red Onion (optional, for garnish)
  • Cilantro (optional, for garnish)
  • 1 teaspoon Unsalted Butter
  • 1 teaspoon Flour
  • 1 cup Vegetable Stock (or chicken stock)
  • 1 pint Salsa Verde (Mexican tomatillo salsa, though red works too)
  • 1 cup Frozen Corn
  • 6 cups Tortilla Chips (think big handfuls)
  • -1 cup Sour Cream
  • Mixed Fruit

Cooking Instructions

  • 1. PREP

    Halve the cherry tomatoes.
    Dice onion and set aside.
    Chop cilantro and set aside.

  • 2. SALSA

    In a large, flat bottomed sauté pan, melt the butter and whisk in the flour. Whisk for 2 minutes, then add in the stock, whisking until smooth and bubbling. Add the salsa and whisk to combine. Add the frozen corn.

  • 3. CHIPS

    Add the chips and gently turn to coat, moving them around so they don’t stick together without any salsa in between.

    Let the chips simmer in the sauce, stirring gently, occasionally.

  • 4. SERVING

    When chips are soft, but still with some internal crunch, plate. Pile the toppings on high - cilantro, diced onion, sour cream. Serve with fruit on the side. See Culinary Skills for more ideas.

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Substitutions

  • GLUTEN FREE:
    be sure your chips are 100% corn and omit flour
  • SALSA VERDE:
    use red salsa instead. No other changes but call them Chilaquiles Rojos
  • FLOUR:
    thicken the salsa with an egg scrambled into the pan, or with a pinch or cornstarch, or just let it be thinner, still very delicious!
  • CORN/TOPPINGS:
    change toppings as you please!

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • Serve chips before adding a lot of the other vegetables and serve corn on the side
  • Serve with a fried egg or sausages
  • Add beans for protein

For Toddlers

  • Serve the beans and a little salsa
  • Try a soft tortilla instead of salty, crispy chips
  • Add in roasted veggies or a side of steamed veggies

For Choosy Eaters

  • Try chips alone with salsa for dipping
  • Serve corn on the side
  • Serve with avocado

Prep Ahead & Use It Up

  1. Make your own salsa verde
  2. This dish is not good leftover. It’s made to use leftover chips and salsa but once combined they get too soggy to last. Eat it all when you make it

Culinary Skills

These are especially great with beans – whole or refried, black or pinto – serve on the side or toss the beans in the pan or on top.

Add Ons: queso fresco, a fried egg, a poached egg, shredded chicken, sausage, ground turkey, radishes, anything pickled, jalapeños, roasted veggies, pepitas, avocado.

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