Chilaquiles verdes: the classic recipe in 20 minutes

Crispy on the edges, bathed in tomatillo salsa in the middle. Here's how real chilaquiles verdes come together, step by step.

By CalorIA Scan · July 23, 2026 · 2 min read

Ingredients (serves 4)

• 12 tortilla chips, or corn tortillas cut into triangles and fried
• 2 cups cooked, shredded chicken (one large breast)
• 500 g (1 lb) tomatillos, husked
• 2-3 serrano peppers, to taste
• ¼ white onion (for the salsa)
• 1 garlic clove
• A handful of fresh cilantro, plus more for serving
• Salt to taste
• Oil for frying
• To serve: crumbled queso fresco, sliced red onion and avocado slices

Method

1. Boil the chicken breast with a little salt until fully cooked (15-18 minutes). Let cool, then shred with two forks —or use rotisserie chicken to save time.
2. Boil the tomatillos, chiles, onion and garlic in water for 8-10 minutes, until the tomatillos turn olive-green.
3. Blend everything with the cilantro and a splash of the cooking water until smooth. Adjust salt.
4. Heat a little oil in a large skillet and fry the salsa for 5 minutes, until it thickens slightly and loses its raw taste.
5. Add the chips and shredded chicken, and toss quickly —no more than a minute— so they soak up the sauce without losing their crunch.
6. Serve immediately with queso fresco, sliced red onion, cilantro and avocado slices.

The trick to keeping them from getting soggy

The most common mistake is letting the chips sit in the salsa. Real chilaquiles are served the moment they're made: the salsa goes in hot, the chips get tossed for only a few seconds, and the plate reaches the table still crunchy underneath. If you're making several plates, keep the salsa separate and toss it plate by plate.

How many calories are in a plate

A plate of chilaquiles verdes with chicken, queso fresco and avocado runs about 450-480 kcal —close to the chilaquiles rojos we compared in our craving guide. Portion size and toppings move that number; if you want to know exactly what's on your plate, snap a photo with CalorIA Scan. You can also check the reference number in our calorie catalog.

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This article is informational and not medical advice. Consult a doctor or registered dietitian before changing your diet, especially with a pre-existing condition.