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Chilaquiles Verdes with Chicken
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4.5 from 2 votes

Chilaquiles Verdes with Chicken

These Chilaquiles Verdes with Chicken is a great starter to any meal or served as a snack.  In Mexico it is also very common to serve chilaquiles for breakfast.  Made with corn tortillas, shredded chicken, salsa verde, topped with queso fresco, mexican creme, red onions, chopped fresh cilantro, more salsa verde and served with refried beans and avocado slices.  Excellent!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Appetizer, Breakfast
Cuisine: Mexican
Servings: 4
Calories: 389kcal
Author: Mexican Appetizers and More


  • 4 chicken thighs skin removed, boil and shredded
  • 1/2 cup queso fresco crumbled
  • 1/2 cup mexican creme or sour cream
  • 16 oz refried beans
  • 1/2 red onion cut into thin slices and half moons
  • 24 corn tortillas cut into triangles
  • 1/3 cup cilantro coarsely chopped
  • vegetable or olive oil
  • salt and pepper to taste


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


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


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 1/4 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.


  • 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!


Serving: 4g | 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