• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Meats
      • Beef
      • Chicken
      • Pork
      • Turkey
    • Seafood
      • Shellfish Recipes
        • Calamari
        • Clams
        • Crab
        • Lobster
        • Mussels
        • Oysters
        • Scallops
        • Shrimp
      • Fish
    • Salsas and Dips
      • Salsas
      • Dips
    • Soups
    • Side Dishes and Drinks
      • Side Dishes
      • Drinks
    • Breads and Grains
    • Vegetarian Dishes
    • Breakfast
    • Desserts
    • and More!
  • Recipes by Type
    • Puerto Rican Recipes
    • Mexican Recipes
    • Recipes
  • Beyond the Kitchen
    • and More!
    • My Best Blogging Tools
  • Library

Mexican Appetizers and More!

menu icon
go to homepage
  • Puerto Rican Recipes
  • Recipes
  • About Me
  • Subscribe
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Puerto Rican Recipes
    • Recipes
    • About Me
    • Subscribe
    • Facebook
    • Pinterest
  • ×
    Home » Recipes » Chicken » Chilaquiles Verdes with Chicken

    Published: Apr 12, 2015 Modified: Jun 8, 2023 by Catherine Arena Leave a Comment

    Chilaquiles Verdes with Chicken

    Share on Social!

    2385 shares
    • Facebook
    Jump to Recipe Print Recipe

    Enjoy a delicious and traditional Mexican breakfast with Chilaquiles Verdes with Chicken (Chilaquiles Verdes con Pollo). Crisp tortilla chips smothered in tangy green salsa, topped with tender chicken, cheese, and a dollop of sour cream.

    Chilaquiles Verdes with Chicken made with corn tortillas, shredded chicken, salsa verde, topped with queso fresco, mexican crema, thinly sliced red onions and served with refried beans and avocado slices.

    These Chilaquiles Verdes with Chicken will certainly become one of your favorite Mexican appetizers. Chilaquiles, are very versatile. In Mexico they are served for breakfast with fried or scrambled eggs and refried beans. They are served for lunch with shredded chicken or beef with refried beans and avocado slices or guacamole. Dinner follows

    the same concept of deliciousness. Bottom line is Chilaquiles Verdes is a staple dish in Mexican households.

    But even if you’re a vegetarian you can enjoy this chilaquiles recipe, just exclude the meat! Whatever the case and whatever the way you choose to serve chilaquiles verdes, they are sure to disappear quickly. With or without the chicken.

    Chilaquiles Verdes with Chicken made with corn tortillas, shredded chicken, salsa verde, topped with queso fresco, mexican crema, thinly sliced red onions and served with refried beans and avocado slices.

    Mexican Tornaboda

    As a matter of fact these babies are so good that they are even served in what is known as the tornaboda in Mexico. A tornaboda is the after party that follows a wedding reception in the Mexican culture.  Different treats and foods are served to keep the guests energized and going after all the festivities and adult beverages that have been consumed throughout the night. “Levantar muertos” literally translates  “waking up the dead.” Truthfully, I can be woken up to these anytime!

    Chilaquiles verdes are also considered a Mexican hangover cure!  Hmmm, interesting!

    Chilaquiles Verdes with Chicken made with corn tortillas, shredded chicken, salsa verde, topped with queso fresco, mexican crema, thinly sliced red onions and served with refried beans and avocado slices.

    Okay so let’s move on, let me tell you about the salsa verde. If you have never had Salsa Verde or Green Sauce, please make sure to at least try it here in this recipe. It consists basically of tomatillos, serrano peppers, garlic, maybe some chicken broth and hey if you like you can add cilantro too!

    Green sauce/salsa verde for Chilaquiles Verdes with Chicken served in a white bowl.

    If it’s your first time having green sauce or making this sauce all on your own, I will warn you, it does have some heat because of the serrano peppers so if you like start with half of the serrano pepper and adjust until you find your heat level.  Or who knows you may want to add more than what I have recommended here!

    Enjoy this great Mexican appetizer and remember to let me know how much you love these Chilaquiles Verdes with Chicken!

    More recipes made with serrano peppers below recipe.

    Recipe and steps ↓

    Some steps:

    Tomatillos, serrano peppers and garlic.

    Tomatillos, serrano peppers, garlic on wooden cutting board for Chilaquiles Verdes with Chicken

    Salsa Verde

    Salsa verde served in a white bowl for Chilaquiles Verdes with Chicken

    Cut tortillas in quarters.

    Corn tortillas cut into triangles for Chilaquiles Verdes with Chicken

    Cut again.

    Corn tortillas cut into triangles for Chilaquiles Verdes with Chicken

    Fry the tortillas.

    Frying tortillas in a cast iron skillet for Chilaquiles Verdes with Chicken

    Add some green sauce.

    Corn tortillas cooking in a cast iron skillet with salsa verde-Chilaquiles Verdes with Chicken

    Add the chicken.

    Corn tortilla chips cooked with salsa verde and shredded chicken for Chilaquiles Verdes with Chicken

    Mix everything together.

    Corn tortilla chips cooked with salsa verde and shredded chicken for Chilaquiles Verdes with Chicken

    Add red onion, queso fresco, Mexican creme (or dollops of sour cream is fine too) and cilantro.

    Introducing Chilaquiles Verdes with Chicken!  Enjoy!

    Chilaquiles Verdes with Chicken made with corn tortillas, shredded chicken, salsa verde, topped with queso fresco, mexican crema, thinly sliced red onions and served with refried beans and avocado slices.

    📖 Recipe

    Chilaquiles Verdes with Chicken made with corn tortillas, shredded chicken, salsa verde, topped with queso fresco, mexican crema, thinly sliced red onions and served with refried beans and avocado slices.

    Chilaquiles Verdes with Chicken

    The iconic Chilaquiles Verde! Corn tortillas smothered with tasty chicken, salsa verde, queso, crema, red onions, refried beans and more!
    4.50 from 2 votes
    Print Pin Rate
    Course: Appetizer, Breakfast
    Cuisine: Mexican
    Prep Time: 15 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 4
    Calories: 389kcal
    Author: Catherine Arena

    Ingredients

    • 4 chicken thighs skin removed, boil and shredded
    • ½ cup queso fresco crumbled
    • ½ cup mexican creme or sour cream
    • 16 oz refried beans
    • ½ red onion cut into thin slices and half moons
    • 24 corn tortillas cut into triangles
    • ⅓ cup cilantro coarsely chopped
    • vegetable or olive oil
    • salt and pepper to taste

    Optional

    • avocado pitted and cut into slices
    • lemon or lime sprinkle over avocado slices to avoid discoloration

    Green Salsa

    • 1 lb tomatillos (about 5) husks removed and rinsed
    • 1 onion quartered
    • 1-3 serrano peppers
    • 3 garlic cloves

    Instructions

    Cook Chicken

    • Rinse chicken thighs and remove skin. Place chicken in a saucepan with enough water and salt to taste. Cook for 15 minutes.  
    • Remove chicken and let cool for a few minutes. Reserve a cup of broth chicken was cooked in. Shred chicken with two forks. Set aside.

    Green Sauce/Salsa Verde

    • Remove husks off tomatillos. Remove stems of serrano peppers. Peel garlic cloves. 
    • Cook tomatillos, serrano peppers and garlic cloves in a saucepan with water to cover over medium heat. Cook for 15 minutes. 
    • Drain and add all ingredients to a blender and puree. Add some of the chicken broth to sauce if you prefer to have a thinner sauce.Start with about a ¼ cup of chicken broth if adding to sauce and add more if you would like it even thinner.

    Tortilla Chips

    • Cut tortillas into triangles. Heat a cast iron or skillet over medium heat and add 2 tablespoons of oil. Fry tortilla triangle in batches until golden and crispy. Avoid overcrowding skillet. Drain on paper towels and continue frying triangles until all are cooked. Add oil as needed.

    Chilaquiles

    • Wipe skillet with a paper towel. Add half of the green sauce and heat for 3 minutes over medium heat. 
    • Arrange the tortillas triangles on top of sauce. Add shredded chicken and top with more sauce. Stir all together and cook for another 3 minutes.

    Serving Chilaquiles

    • Can serve on individual plates and then top each plate with mexican creme, refried beans, crumbled cheese, onion slices, and sprinkle cilantro and finally additional green sauce. Don’t forget avocado slices if you’re using. Or you can serve right from pot and everyone can add their own toppings. Enjoy!

    Notes

    Recipes Notes:
    You can also use 2 chicken breasts in place of the chicken thighs.

    Nutrition

    Serving: 4 | Calories: 389kcal | Carbohydrates: 17g | Protein: 26g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 121mg | Sodium: 856mg | Potassium: 320mg | Fiber: 5g | Sugar: 5g | Vitamin A: 410IU | Vitamin C: 4.8mg | Calcium: 146mg | Iron: 1.8mg
    Tried this recipe?Click the stars above or below to rate or leave a comment down below!

    Here’s just a few more recipes made with serrano peppers:

    Mini Serrano Chicken Kabobs

    Mini Serrano Chicken Kabobs

    Best Turkey Meatballs with Serrano Chipotle Sauce

    Best Turkey Meatballs with Serrano Chipotle Sauce

    Baby Clams in Serrano Sauce

    Baby Clams in Serrano Sauce

    Leave me a comment and let me know what you think!  Do you think you will make this Mexican recipe anytime soon?

    More Chicken Recipes

    • Pollo a la Plancha served on a white platter topped with onions and a side of grilled scallions.
      Authentic Pollo a la Plancha
    • Alas de Pollo al Horno (Alitas-Baked Chicken Wings) served on a white platter with a side of ranch and barbecue sauce.
      Alas de Pollo al Horno
    • Quesadillas Rellenas (Stuffed Quesadillas) served with a side of guacamole on a white plate.
      Quesadillas Rellenas
    • Dip de Pollo

    Subscribe

     
     

    Reader Interactions

    4.50 from 2 votes (2 ratings without comment)

    Join the Discussion Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Profile Picture of founder of Mexican Appetizers and More

    HOLA! WELCOME!

    I'm Cathy! Here we like to talk about food, especially Latin food and appetizers. Love Mexican, Puerto Rican and other Latin food? Come and indulge with me in some of the tastiest Latin appetizers and dishes. 

    More about me →

    Recipes We're Loving this Month

    • Puerto Rican Chicken Soup (Sopa de Pollo) in a white bowl with white rice on the side.
      Puerto Rican Chicken Soup

    • Carne Molida (Puerto Rican Picadillo) cooked in a black skillet.
      Easy Delicious Carne Molida (Puerto Rican Picadillo)

    • Carne frita served in a white platter with a side of garlic dipping sauce.
      Carne Frita (Fried Pork Chunks)

    • Sopa de Salchichon (Salami Soup) cooked in a large caldero (dutch oven pot) with a side of white rice and avocado halves.
      Sopa de Salchichon

    • Pollo Chuco (Pollo con Tajadas) assembled on a white plate and pickled red onions on the side.
      Pollo Chuco (Pollo con Tajadas)

    • Puerto Rican Fried Pork Chops served on a white platter.
      Puerto Rican Fried Pork Chops

    • Espagueti con carne molida (Puerto Rican Spaghetti) served in a white bowl with a side of bread, tossed salad and grated parmesan cheese.
      Espagueti con Carne Molida

    • Ensalada de Coditos con Jamon (Macaroni Salad with Ham) served in a white salad bowl and a glass salad bowl.
      Ensalada de Coditos con Jamón

    Dinner Recipes

    • Costillas Fritas (Fried Ribs) served on a white platter with lime wedges and a side of garlic aioli and garlic vinaigrette.
      Costillas Fritas (Fried Ribs)

    • Mojarra frita laying on top of a bed of white rice surrounding by slices of red onions and avocado slices.
      Mojarra Frita

    • Espagueti con carne molida (Puerto Rican Spaghetti) served in a white bowl with a side of bread, tossed salad and grated parmesan cheese.
      Espagueti con Carne Molida

    • Fully cooked Sudado de Pollo (Colombian Chicken Stew) in pot.
      Sudado de Pollo

    Yummy Desserts

    • Flan de Calabaza served on a white and black patterned plate with caramel sauce around.
      Flan de Calabaza

    • Flan de Café (Coffee Flan) on a white platter and a smaller flan on another white plate topped with coffee granules.
      Flan de Café (Coffee Flan)

    • A slice of Budin de Pan on a small white plate with the rum sauce beside it in a gravy bowl.
      Budín de Pan

    • Arroz con Dulce Puertorriqueño (Puerto Rican Rice Pudding) served in a white casserole topped with ground cinnamon.
      Arroz con Dulce Puertorriqueño

    • Tembleque de Coco served in a rimmed mold, topped with coconut flakes.
      Tembleque de Coco

    • Flan de coco served on a large platter and two individual side servings with whipped cream.
      Flan de Coco (Coconut Flan)

    • Limber de Coco (Coconut Limber) prepared and frozen in plastic cups, topped with shredded coconut and ground cinnamon.
      Limber de Coco

    • Limber de Leche (Limber de Crema) served in plastic cups, topped with cinnamon and one flipped over inside cup. Cinnamon sticks laying beside limbers.
      Limber de Leche

    Popular Recipes

    • Puerto Rican Chicken Soup (Sopa de Pollo) in a white bowl with white rice on the side.
      Puerto Rican Chicken Soup

    • A batch of arroz blanco cooked in a caldero (dutch oven pot). Beside it is a white plate with a serving of rice and avocado slices and a small bowl of habichuelas guisadas (stewed beans).
      Arroz Blanco (Puerto Rican White Rice)

    • Chicharrones de Puerco (Pork Cracklings) served on a white plate with cilantro garlic aioli and lime wedges.
      Chicharrones de Cerdo

    • Carne frita served in a white platter with a side of garlic dipping sauce.
      Carne Frita (Fried Pork Chunks)

    • Refreshing Agua de Platano (Banana Agua Fresca) served in Mason Jars and topped with fresh banana slices and cinnamon.
      Agua de Plátano (Banana Agua Fresca)

    • Authentic Mexican Chicken Enchiladas with Red Sauce served on a green and white platter.
      Authentic Mexican Chicken Enchiladas with Red Sauce

    Footer

    ↑ back to top

    About

    • About Me
    • Privacy Policy
    • Terms of Service
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2025 Mexican Appetizers and More

    Unauthorized use and/or duplication of material without express and written permission from this site's owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Mexican Appetizers and More with appropriate and specific direction to the original content.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.