Classic Chilaquiles Verde with Eggs: A Delicious Mexican Breakfast Recipe

Dive into a plate of classic chilaquiles verde with crispy corn tortilla triangles coated in zesty salsa verde, tender shredded chicken, and a sunny-side-up egg for the perfect breakfast or brunch indulgence. The richness of creamy avocado and queso fresco pairs beautifully with the refreshing notes of sour cream and cilantro, adding layers of flavor to each bite.
Quick and easy to make, this Chilaquiles Verde is ideal for breakfast, lunch, or a hearty snack. Serve it fresh and enjoy a nutrient-packed treat! Read the chilaquiles verde recipe to discover all the details!

Kitchen Tools Needed:

• Frying pan
• Spatula
• Serving plates
• Knife
• Cutting board

Instructions For Making Chilaquiles Verde:

• Cut the corn tortillas into triangles and heat olive oil in a frying pan over medium heat.
• Fry the tortilla triangles until they are crispy and golden, about 4-5 minutes. Remove and drain on paper towels.
• In the same pan, add the shredded chicken and pour salsa verde over it. Cook for 2 minutes until heated through.
• Add the fried tortilla chips back to the pan and stir gently to coat them with the salsa and chicken mixture.
• In a separate pan, fry the eggs sunny-side up in a little olive oil, seasoning with salt.
• To serve, place a generous portion of the chilaquiles on each plate, top with a fried egg, crumbled queso fresco, slices of avocado, a dollop of sour cream, and a sprinkle of chopped cilantro.

Macros:

• Total Calories: 600kcal
• Carbs: 50g
• Proteins: 35g
• Fats: 40g