Tomatillo-sauced chilaquiles (Chilaquiles verdes) from More Mexican Everyday: Simple, Seasonal, Celebratory (page 77) by Rick Bayless and Deann Groen Bayless

  • tortilla chips
  • tomatillos
  • Show all ingredients...

  • EYB Comments

    Can substitute sour cream, crème fraîche, or Greek yogurt for crema; and romano or Parmesan cheese for queso añejo.

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Notes about this recipe

  • Eat Your Books

    Can substitute sour cream, crème fraîche, or Greek yogurt for crema; and romano or Parmesan cheese for queso añejo.

  • hirsheys on January 15, 2023

    This was quite easy to throw together this morning (since I made the tomatillo base last night) and tasted great, though I found the sauce a touch more sour than I personally prefer. I made a 1/4 of a recipe (just for me), which also meant that the timing of the recipe was a bit off, so my chips were a bit more soggy than I would have preferred. Next time, I’d let them sit in the sauce no longer than about 2 mins, rather than the 4 mins he calls for with the full 8 oz of chips. Still, this was a nice breakfast with a fried egg, crema, and cilantro on top!

  • TrishaCP on January 30, 2018

    We made this for a Mexican brunch last weekend. I would definitely make this again, though I have to admit that my true love is chilaquiles with red chile sauce. Since I already had the tomatillo sauce base made (previously frozen), this came together quickly. I used homemade tortilla chips, and we added queso especial for the extra richness, as suggested. Topped with a fried egg.

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