Go Back
Homemade Jorge's Green Chilaquiles Recipe photo

Jorge's Green Chilaquiles Recipe

These Green Chilaquiles are bursting with flavor! A vibrant dish of crispy tortilla chips smothered in tangy tomatillo sauce, perfect for any meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Dinner
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Tomatillo Sauce:
  • 1 pound Tomatillos (about 12 to 14), husks removed, rinsed and dried
  • 1 Onion
  • 4 Garlic cloves
  • 1 cup Cilantro leaves (packed)
  • Kosher salt (to taste)
  • 1 tablespoon Vegetable oil
For the Chilaquiles:
  • 1 cup Cooked chicken breast (shredded)
  • 13 ounces Tortilla chips (freshly fried or thick cut store-bought)
  • 1 can Media crema (7.6-ounces, or heavy cream/sour cream thinned with water)
  • 8 ounces Oaxacan cheese (shredded or low moisture mozzarella)

Equipment

  • Blender or food processor
  • Large skillet
  • Spatula
  • Serving plates

Method
 

Instructions:
  1. Start by placing the rinsed tomatillos, onion, and garlic cloves in a saucepan. Cover them with water and bring to a boil. Let them simmer for about 10-15 minutes until the tomatillos are soft and the onion is translucent.
  2. Once the tomatillos, onion, and garlic are cooked, drain the water and transfer the mixture to a blender. Add the cilantro and a pinch of kosher salt. Blend until you achieve a smooth consistency. Taste and adjust the salt as needed.
  3. In a large skillet, heat the tablespoon of vegetable oil over medium heat. Pour in the blended tomatillo sauce and let it simmer for about 5 minutes, stirring occasionally, until it thickens slightly.
  4. Stir in the shredded chicken breast into the sauce, allowing it to heat through and absorb the flavors. This step elevates your chilaquiles by adding protein and richness.
  5. Add the freshly fried tortilla chips or store-bought chips into the skillet and gently fold them into the sauce until they are well coated. Be careful not to break the chips too much; you want a mix of crunchy and soft textures.
  6. Divide the chilaquiles onto serving plates. Drizzle with media crema and sprinkle generously with shredded Oaxacan cheese. You can also add fresh cilantro, avocado slices, or radishes for extra flavor and color.

Notes

  • Chilaquiles are best enjoyed fresh, but leftovers can be stored in an airtight container for up to 2 days.
  • To reheat, place in a skillet over medium heat until warmed through.
  • If you want to freeze the sauce, do so for up to 3 months but store chips separately to maintain crunch.