This delicious quick and easy shortcut to chilaquiles verdes gives you authentic Mexican flavor without having to go to the effort of roasting tomatillos and peppers or frying tortillas. It can be served with eggs or chicken for an excellent Mexican breakfast or brunch dish.

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

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  • Place corn tortilla pieces on the prepared baking sheet and spray with cooking spray.

  • Bake in the preheated oven until crispy, 5 to 10 minutes.

  • Combine tortillas and tomatillo sauce in a skillet over medium heat and simmer until tortillas have softened, about 5 minutes. Spoon mixture into individual ramekins. Top with queso fresco, crema, and sliced onions. Garnish with cilantro.

Cook's Note:

If you can't find queso fresco, you could use a mild feta cheese instead. Substitute sour cream for cream Mexicana if desired.

Nutrition Facts

216 calories; protein 6.6g 13% DV; carbohydrates 26.8g 9% DV; fat 9.4g 14% DV; cholesterol 30.3mg 10% DV; sodium 342.4mg 14% DV. Full Nutrition
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