Jorge's Green Chilaquiles Recipe

Jorge’s Green Chilaquiles

Course Breakfast
Cuisine Mexican
Keyword chilaquiles recipe, green chilaquiles, salsa verde
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings


  • 1 1/2 pounds tomatillos (about 12 to 14), husks removed, rinsed and dried
  • 1/4 onion
  • 4 garlic cloves
  • 1/4 cup packed cilantro leaves
  • Kosher salt
  • 1 tablespoon vegetable oil
  • 1 cooked chicken breast, shredded*
  • 13 ounces freshly fried tortilla chips** or thick cut store-bought tortilla chips
  • 1 can (7.6-ounces) full fat media crema (or use heavy cream or sour cream thinned with a bit of water to pourable consistency)
  • 8 ounces Oaxacan cheese, shredded (you can also use low moisture mozzarella here)


  1. Add tomatillos to a large skillet over medium-high heat, and cook, shaking the pan occasionally, until charred in spots and juices start to release(10 - 11 minutes). Transfer tomatillos to a blender along with the onion, garlic, cilantro, 2 tablespoons water and a few pinches of salt, and blend until smooth.
  2. Warm 1 tablespoon oil in a small saucepan over medium heat, then add the salsa. Bring to a boil, reduce heat to low, and cook, stirring occasionally for 10 minutes. Season to taste with additional salt (flavors should be bold).
  3. To assemble, place half the chips in a 12-inch skillet (preferably one with a lid!) in an even layer. Top with half of the shredded chicken, then 1 cup salsa. Drizzle Media Crema evenly over top, then sprinkle with a pinch of salt. Repeat the layers again, topping with remaining chips, chicken and 1 cup salsa (you’ll have a little salsa leftover). Finish with an even layer of cheese.
  4. Cover the pan and place over medium-low heat, and cook just until the cheese melts and the chips and salsa warm through (about 10 to 15 minutes). Serve immediately.

Recipe Notes

* For this recipe, I used a poached bone-in chicken breast. Here's how I made it: Add chicken to a medium pot with water, 1/2 onion, 2 garlic cloves and plenty of salt. Bring to a boil, reduce heat to medium-low and simmer until the chicken is cooked through. Transfer the chicken to a cutting board, let cool and shred.


** To freshly fry tortilla chips, warm 1/4-inch vegetable oil in a large skillet over medium-high heat. Cut 10 white corn tortillas (about 13 ounces) in 8 even wedges, then working in batches, fry them in an even layer until lightly golden (2 to 3 minutes). Try not to overcrowd the pan. Transfer chips to a paper towel-lined plate.