Go Back
+ servings
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.