Name: Easy Chicken Chilaquiles with Salsa Verde Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 1 (16-ounce) jar tomatillo salsa, or 2 cups homemade Tomatillo Salsa Verde; 1 cup water or vegetable broth; 6 ounces thick tortilla chips (about 4 handfuls, we like the El Milagro brand); Cilantro Lime Crema (for drizzling); 4 fried eggs; 1 avocado, sliced; 2 radishes, thinly sliced; ½ jalapeño pepper, thinly sliced; Cotija cheese, to taste; Fresh cilantro leaves, to taste; Sea salt and freshly ground black pepper, to taste

If you love a breakfast that’s both comforting and packed with flavor, then this Easy Chicken Chilaquiles with Salsa Verde Recipe is about to become your new favorite go-to. I absolutely love how this dish blends crispy tortilla chips with tangy salsa verde, topped off with rich fried eggs and fresh, vibrant garnishes. Whether you’re cooking a special weekend brunch or just craving something different, this recipe hits all the right notes without a fuss.

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Why You’ll Love This Recipe

Super Easy to Make: From start to finish, you can have this on your table in about 20 minutes.
Flavor Packed: The salsa verde’s bright tanginess perfectly balances those crunchy chips and creamy toppings.
Customizable and Fun: You can easily swap or add toppings to suit your family’s tastes.
Perfect for Breakfast or Brunch: This one’s bound to become a staple for lazy weekend mornings or anytime you want a flavorful, comforting meal.

A white pan filled with nachos layered in a circle with yellow crispy tortilla chips, topped with green salsa evenly spread over the chips, three cooked eggs with bright yellow yolks, slices of light green avocado, thin round slices of white and pink radishes, slices of dark green jalapeno peppers, and fresh green cilantro leaves scattered on top, with white crumbly cheese sprinkled over everything. The pan is placed on a white marbled surface with a yellow and white checkered cloth and a bottle of hot sauce nearby, along with a white plate holding a small portion of the dish photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients for this Easy Chicken Chilaquiles with Salsa Verde Recipe are simple but thoughtfully chosen to blend fresh and vibrant Mexican flavors. Using a good quality tomatillo salsa really lifts the dish, and don’t skip the crema—it adds that creamy tang that pulls it all together.

Tomatillo salsa or salsa verde: You can buy this jarred or make it fresh; homemade always tastes brighter!
Water or vegetable broth: Adds moisture and deepens the sauce flavor when simmered with salsa.
Thick tortilla chips: I recommend sturdy chips (like El Milagro brand) so they don’t get mushy too fast.
Cilantro Lime Crema: This drizzle is key for creaminess and freshness; it’s easy to make with sour cream, lime juice, and cilantro.
Fried eggs: The runny yolk is the perfect rich finishing touch that soaks into the chips.
Avocado: Adds buttery texture and coolness against the zest of the salsa.
Radishes: Thin slices bring crunch and a peppery bite that wakes up the palate.
Jalapeño: Just a little for heat—feel free to adjust according to your spice tolerance!
Cotija cheese: Its salty crumbly texture makes it a star topping here.
Fresh cilantro leaves: For garnish and a pop of herbaceous brightness.
Sea salt and black pepper: To season everything just right.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to keep this Easy Chicken Chilaquiles with Salsa Verde Recipe pretty simple, but sometimes I like to switch things up depending on what’s in the fridge or the season. You’ll find it’s super adaptable, which is one of the reasons I keep coming back to it.

Use shredded rotisserie chicken: If you want to make it a heartier meal, adding cooked chicken is a great way to sneak in some protein without fuss.
Try different toppings: Some days, I substitute the radishes for pickled onions or add black beans and diced tomatoes for extra texture.
Make it vegetarian: Swap vegetable broth and skip the chicken for a fully meatless option that’s just as satisfying.
Add a splash of hot sauce: I discovered this trick when craving extra heat—just drizzle your favorite hot sauce on top before serving.

How to Make Easy Chicken Chilaquiles with Salsa Verde Recipe

Step 1: Simmer the Salsa Verde

Start by pouring your tomatillo salsa and water (or vegetable broth) into a large skillet. Bring it to a gentle simmer over medium heat, and stir occasionally for about 5 to 10 minutes. You’re looking for the sauce to thicken just a bit and intensify in flavor. This step really helps concentrate the salsa’s bright tang and makes sure every chip gets coated with deliciousness.

Step 2: Toss in the Tortilla Chips

Once your sauce is ready, remove the skillet from the heat and gently fold in the thick tortilla chips. Be careful not to stir too roughly or leave them in the sauce too long, or they’ll get soggy and lose that amazing crispiness we want. This is the trick I learned from trial and error—adding chips at the very end keeps them perfectly coated yet crunchy.

Step 3: Top It Off with Your Favorite Garnishes

Time to go all out on the toppings! Drizzle the cilantro lime crema across your chilaquiles, then add fried eggs, avocado slices, thinly sliced radishes, and jalapeños. Sprinkle generously with Cotija cheese and fresh cilantro leaves. Finally, season with sea salt and freshly ground black pepper to taste. The layers of texture and flavor here are what make this recipe so irresistible.

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Pro Tips for Making Easy Chicken Chilaquiles with Salsa Verde Recipe

Add Chips Last: I learned the hard way that tossing tortilla chips too soon makes them soggy; add them just before serving for the best texture.
Make Your Crema Ahead: Whipping up the cilantro lime crema in advance saves you last-minute prep stress and lets the flavors meld beautifully.
Use Thick Chips: Choosing sturdy, thick tortilla chips prevents the dish from turning mushy quickly, giving you that perfect crunch.
Keep an Eye on the Sauce: Simmer the salsa gently to avoid burning and to deepen the flavors without getting bitter.

How to Serve Easy Chicken Chilaquiles with Salsa Verde Recipe

A bowl filled with layered crispy tortilla chips covered in melted green sauce and small white cheese bits scattered on top. Two fried eggs with bright yellow yolks rest on the chips. Slices of fresh avocado and thin, pale pink radish slices are spread evenly. Green jalapeno rings and fresh cilantro leaves add more color on top. The bowl is white, set on a white marbled surface next to a white plate with a pink rim. A woman's hand is holding the bowl. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always make sure to pile on fresh cilantro and Cotija cheese right before serving — these add such vibrant aroma and a salty tang that lifts the entire dish. The slice of avocado adds creaminess and balances the spiciness from jalapeños. If you have extra cilantro lime crema, don’t hesitate to offer it on the side for guests to drizzle as much as they want.

Side Dishes

This chilaquiles recipe pairs wonderfully with simple sides like refried beans or a fresh, tangy cabbage slaw to add crunch and balance. I’ve also served it alongside a bright fruit salad for a refreshing contrast. If you want to keep things super easy, a warm tortilla or two never hurt anyone either!

Creative Ways to Present

For a festive brunch, I like to serve the chilaquiles in individual shallow bowls, with each plate artistically topped with a perfectly fried egg and colorful garnishes carefully arranged for a beautiful presentation. Adding edible flowers or a wedge of lime on the side can really elevate the look if you’re entertaining friends.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which can be rare because my family devours this quickly!), transfer them to an airtight container and refrigerate. Keep the chips separate from the sauce when possible to avoid sogginess later on.

Freezing

I don’t recommend freezing chilaquiles with the chips because they lose their crunch and texture thawed. However, you can freeze leftover salsa verde and cooked shredded chicken separately and quickly reheat with fresh chips and toppings when ready.

Reheating

When reheating leftovers, warm the salsa and chicken gently on the stove, then toss with fresh tortilla chips just before serving to keep things crispy. I like to re-fry an egg or two to top off the reheated portion—it feels fresh every time.

FAQs

Can I make this Easy Chicken Chilaquiles with Salsa Verde Recipe vegetarian?

Absolutely! Simply omit any chicken or meat additions and use vegetable broth instead of chicken broth to keep the flavors rich. The dish is naturally vegetarian-friendly as long as the salsa verde and toppings suit your preferences.
What’s the best way to keep tortilla chips from getting soggy in chilaquiles?

The key is to add the tortilla chips only right before serving and fold them lightly into the sauce off the heat. This way, they stay crisp but still get coated in that delicious salsa verde flavor.
Can I use jarred salsa verde for this recipe?

You definitely can! A good-quality jarred salsa verde works perfectly to save time. However, if you have the time, fresh homemade salsa verde is wonderful for a brighter, fresher flavor.
What can I use instead of Cotija cheese?

If you can’t find Cotija, feta cheese is an excellent substitute because of its crumbly texture and salty tang that complements the dish well.

Final Thoughts

I truly hope you give this Easy Chicken Chilaquiles with Salsa Verde Recipe a try—it’s a recipe that keeps my kitchen smelling incredible and my family asking for seconds every time. It’s one of those dishes that’s simple but feels special, especially when you add your own twists or favorite toppings. I love sharing recipes like this one because it brings friends and family to the table with smiles and satisfied appetites. So go ahead, make it for brunch, breakfast, or even dinner—you’ll enjoy every single bite as much as I do!