Red & Green Chilaquiles

Corn tortillas never go to waste in our house.  Sometimes I make chips or tostadas with the tortillas, but my favorite way to use my left over corn tortillas is in Chilaquiles.

Chilaquiles is a dish made with fried tortillas and any kind of salsa.  My grandmother liked to use canned enchilada sauce.   And I usually use Chile de Molcajete, because I always have some on hand.

The first recipe is for Red Chilaquiles.  This is a dish that is traditionally served at breakfast.  The first thing you'll notice is that my chilaquiles aren't red at all.  But that's because I'm a wuss.  I only add two chiles de arbol to my salsa.  If you want a redder sauce and can stand the heat, then add a handful of arbol chilies.

Red Chilaquiles


  • 12 oz. tomatillos, husks removed
  • Arbol Chilies
  • 18 corn tortillas
  • 1 small onion, sliced 
  • 1 cup shredded Oaxaca cheese (or use Queso Fresco)

Place the tomatillos and arbol chilies in a medium saucepan.  Add enough water to the saucepan to cover the tomatillos.  Bring to a boil over medium-high heat.  Remove from heat and let cool slightly. 

Puree the tomatillos, chilies and 1/2 a cup of the cooking water in a blender or food processor.  Season with salt. (If  the salsa is too thick, add an additional 1/4 cup of cooking water.)

Heat a couple of tablespoons of oil in a large skillet over high heat.  Cut the corn tortillas into strips, wedges or squares.

Fry the cut tortillas in oil until slightly crispy.  Place on a plate lined with paper towels to absorb any excess oil.

In the same skillet, heat a teaspoon of oil.  Saute the sliced onion for a minute.

Add the tortillas, and continue to saute for a few minutes.


Pour the tomatillo salsa over the tortillas.

Reduce heat to low, top chilaquiles with shredded cheese, cover skillet and let simmer for 5 minutes.

Serve with Refried BeansEnjoy!!!



Another delicious chilaquiles recipe that can be served at lunch or dinner is Chilaquiles Verdes con Pollo.  The sauce is made with tomatillos, onion, garlic and serrano chilies. 

Chilaquiles Verdes con Pollo

  • 24 tomatillos
  • 2 serrano chilies
  • 1 clove garlic
  • 1 small onion
  • 24 corn tortillas 
  • 1 to 2 chicken breasts (cooked and shredded)
  • 1 cup shredded Oaxaca cheese (or Queso Fresco)

Place the tomatillos, chilies, garlic and onion in a medium saucepan.  Fill the saucepan with enough water to cover the tomatillos.  Bring to a boil over medium heat; let cool slightly.


Puree the tomatillos, chilies, garlic, and onion with 1 to 1-1/2 cups of water in a blender or food processor.  Season with salt; set aside.

In a large skillet, heat 3 tablespoons of vegetable oil over high heat.  While the oil is heating cut the tortillas into strips, wedges or squares.

Fry the tortilla wedges in oil until slightly crispy.


Add the chicken.  Continue to cook for a few minutes.

Carefully, pour the salsa over the tortilla wedges and chicken. 


Top with shredded Oaxaca cheese.  Cover skillet and let simmer over low heat for 5 to 10 minutes.

Serve with Refried Beans and Mexican RiceEnjoy!!!

With Love,


  1. These look good! when I was in mexico, my mother in law would put all the tortillas that were left overs in a bag, and the end of the week she would make this, but I don't know how she did, cause I'd imagine the tortillas were really hard by then. I couldn't never eat it anyway, I can only eat mild stuff!

  2. You are right Liz, you can always use tortillas in many many ways! It's great you share what you know about our mexican food, it's so very kind and thoughtful. Hope you can stop by my website, I also have mexican recipes and I hope you find it useful.

    Have a great day,

    Doña Masita

  3. YAY, a recipe for Chilaquiles! Thanks so much for this, have always wanted to make them but wasn't sure of all the steps.

  4. MO: I do the same thing with my tortillas! If you can't handle the heat, you really should try the first recipe. Not spicy at all!

    DOÑA MASITA: Welcome to my blog! I hope you will visit often.

    MEXICAN TRAILRUNNER: Hope you enjoy the chilaquiles!

  5. Chilaquiles is one of my favorite dishes. Your looks totally awesome. Mmmmmmgooood. Thanks for sharing.

  6. This was one of my husband and I's favourite dishes when we lived in Texas. So excited to see your recipe for it.

  7. Everything looks so good .

  8. I'm going to have to try a bunch of these recipes...I thought chilquiles had eggs in it? Maybe just a different variation of it but it all looks good.

  9. Just made this for breakfast with a fried egg and feta cheese (that's all I had)....AMAZING! I think I need it again for dinner! I am loving your blog!