Enjoy a traditional Mexican breakfast with this easy Chicken Chilaquiles Verdes recipe, combining crispy tortilla chips, savory green salsa, tender chicken and eggs, all topped with fresh ingredients.
We do a lot of make ahead breakfasts like overnight oats and baked oatmeal muffins. But sometimes it’s nice to have a hot breakfast straight from the oven.
Chilaquiles, originating from Mexico City and a staple in Central Mexico, is a classic Mexican breakfast dish. It’s made with simple ingredients that are easy to toss together quickly in a casserole dish and pop in the oven so you can get ready for your day while it bakes.
If you haven’t had Chilaquiles before, it’s almost like a nacho casserole topped with fried eggs. My green version of Chicken Chilaquiles is an authentic Mexican recipe using a tangy store-bought salsa verde, giving you a taste of traditional Mexican food right at home.
- By the Numbers: How to Make Chilaquiles Verdes
- Tips for Making the Best Chicken Chilaquiles Verdes
- Chicken Chilaquiles Verdes
- More Delicious Mexican Food Recipes
- 5 cups of corn tortilla chips
- 24 ounces of salsa verde
- ¾ cup of crumbled Queso Fresco cheese
- 2 cups of shredded chicken
- 1 can of pinto beans, drained and rinsed
- 6 eggs
- ¼ cup of fresh cilantro
- ½ cup of thinly sliced green onions
- 1 cup of diced avocados
- ¼ cup of Cotija cheese
- Sour cream
- 1 thinly sliced Jalapeño
- Measuring cups and spoons
- Baking sheet
By the Numbers: How to Make Chilaquiles Verdes
Follow these simple step-by-step instructions to learn how to make the best chicken chilaquiles verdes in a casserole dish for breakfast.
Step 1: Add Tortilla Chips to Pan
Preheat your oven to 400˚ F. While the oven is pre-heating, pour 5 cups of tortilla chips into a medium-sized baking dish.
Step 2: Pour Salsa Over Chips
Next, pour a 24-ounce jar of of salsa verde over the top of the chips. You want plenty of sauce. I like using a jar from the grocery store, but you can also use homemade salsa verde.
Step 3: Add Cheese, Chicken and Beans
Sprinkle ¾ cup of queso fresco cheese, 2 cups of shredded chicken and 1 can of drained pinto beans on top of the chips and salsa.
Step 4: Add Eggs
Make 6 grooves around the pan and crack an egg into each of the grooves. If you want smaller individual servings, you can use 8-10 eggs.
Step 5: Bake Chilaquiles Casserole
Place the pan in the oven uncovered and bake for about 25 minutes, or until the egg whites are cooked. It’s better if you don’t overcook the yolks. Once the casserole is cooked through and the egg yolks are cooked to your liking, remove the baking pan from your oven.
Step 6: Serve Breakfast Chilaquiles
Top the green chilaquiles with avocado, cilantro, green onions, jalapeno slices, Cotija cheese and sour cream (or the toppings of your choice) and enjoy your Mexican breakfast.
Tips for Making the Best Chicken Chilaquiles Verdes
Answers to all of your questions about making this easy chilaquiles recipe, including tips and substitution ideas.
Substitutions for chicken
What’s the difference between chilaquiles verdes and chilaquiles rojos?
Chilaquiles verdes uses green salsa, usually made from green tomatillos, while chilaquiles rojos uses a red sauce, often made from red chiles and/or tomatoes.
To make red chilaquiles instead, swap out the green sauce for salsa roja or red enchilada sauce to create chilaquiles rojos. Try my Mexican Salsa recipe for a homemade option.
Substitute another cheese for queso fresco
If you can’t find queso fresco, Cotija cheese is the best substitute. You can also use mozzarella in a pinch.
How to make chilaquiles with a runny egg
Monitor the eggs while baking and remove them a bit earlier if you prefer a sunnier side or runny egg. You can also fry the eggs separately from the casserole and add a fried egg to each individual plate instead of adding them to the casserole so you can better control how cooked they are.
Spice it up
If you desire a spicier kick to your breakfast, consider adding extra jalapeño or even a serrano pepper to the toppings or choose a spicier salsa to use in the casserole itself.
More topping ideas
Instead of pinto beans, try black beans or refried beans – I like making beans in my Instant Pot for dishes like this! And if spicy isn’t your thing, use bell peppers instead of jalapenos so you still get that added texture.
And keep in mind that not everyone is a fan of cilantro. If it’s not to your taste, feel free to omit it or replace with another topping.
Best tortilla chips
Using store-bought tortilla chips offers convenience, but for those who have leftover corn tortillas, making your own tortilla chips can offer a fresher, more authentic taste. We like making blue corn tortillas and turning them into chips!
Is it okay to use a baking sheet for this recipe?
If you don’t have a baking dish, you can also use a baking sheet as long as it’s rimmed. Just make sure not to overfill it so all of the ingredients stay on the pan.
If you happen to have any leftover chilaquiles, store them in an airtight container in the refrigerator. However, to enjoy the dish at its best and maintain the crispy texture of the tortilla chips, it’s recommended that you consume it immediately.
Chicken Chilaquiles Verdes
- 5 cups corn tortilla chips
- 24 ounces salsa verde
- ¾ cup Queso Fresco cheese - crumbled
- 2 cups shredded chicken
- 1 can dried pinto beans - drained and rinsed
- 6 eggs
- ¼ cup fresh cilantro
- ½ cup green onions - thinly sliced
- 1 cup avocados - diced
- ¼ cup Cotija cheese - Queso Fresco works too
- Sour cream - optional
- 1 Jalapeño - thinly sliced, optional
- Measuring cups
- Baking dish
- Preheat your oven to 400˚ F. While the oven preheats, add the tortilla chips to the baking dish.
- Next, pour the salsa verde over the chips.
- Sprinkle ¾ cup queso fresco cheese, shredded chicken and pinto beans on top.
- Make 6 grooves around the pan and crack an egg into each of the grooves.
- Place the pan in the oven and bake uncovered for about 25 minutes, or until the egg whites are cooked. Once it’s cooked through and the eggs are cooked to your liking, remove the baking pan from your oven.
- Top the chilaquiles with avocado, cilantro, green onions, jalapeno slices, Cotija cheese and sour cream.