Chilaquiles Verdes with Chicken

In chilaquiles verdes, crisp corn tortillas are briefly coated in a vivid green tomatillo salsa so they soften at the edges while keeping a little bite. This Mexican favourite is often served for breakfast, brunch or a quick lunch, with the sauce doing most of the work: sharp tomatillos, chilli, onion, garlic and lime give it a bright, savoury character. Shredded chicken makes the dish more substantial, while crème fraîche or crema, queso fresco, sliced onion and fresh coriander add coolness, saltiness and freshness. The key is to toss the tortillas gently and serve promptly, before they lose their texture.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Mexican comfort food
Spice level Medium
Cooking style Crowd-friendly
Time commitment Under 30 minutes

Why this recipe works

  • Bright salsa verde: Tomatillos and lime give the sauce its lively tang, balancing the richness of the crema and queso fresco.
  • Saucy but not mushy: Briefly tossing the tortilla triangles in the salsa lets them soften while still keeping enough structure.
  • Fast, complete meal: Poaching and shredding the chicken while the salsa ingredients cook keeps the whole dish within a short cooking window.

Get the most out of this recipe

Adjust the heat

  • For less heat: Remove the jalapeño seeds before cooking, or use a smaller amount of chilli in the salsa.
  • For more heat: Swap the jalapeño for serrano pepper, or keep the chilli seeds in for a sharper salsa verde.

Texture tips

  • Keep the tortillas defined: Add the tortilla triangles only once the salsa is simmering gently, then toss briefly so they soften without breaking down.
  • Loosen the sauce if needed: If the pan starts to look dry, add a splash of the reserved chicken cooking liquid so the tortillas stay lightly coated.

Make-ahead tips

  • Prepare the components ahead: The chicken can be cooked and shredded in advance, and the salsa can be made ahead, but combine them with the tortillas just before serving.
  • Best eaten straight away: Chilaquiles have the best texture when served immediately, before the tortillas soften too much.

Ingredient notes

  • Tomatillos are key: Tomatillos give salsa verde its tart, green flavour; rinse them well after removing the papery husks to remove any stickiness.
  • Crema-style finish: Mexican crema is the more traditional topping, while crème fraîche gives a similar tangy richness if it is easier to find.

Equipment you'll need

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Ingredients
Instructions
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  1. Put the chicken in a saucepan with the water and 0.5 tsp of the fine sea salt. Bring to a gentle simmer and cook for 10 to 12 minutes, until the chicken is cooked through. Lift out to a plate to cool slightly, reserving 250 ml of the cooking liquid.
  2. Meanwhile, remove the husks from the tomatillos and rinse away any stickiness. Roughly chop the tomatillos, halve the jalapeno pepper (remove seeds for less heat), and peel the garlic. Cut the white onion in half, then thinly slice one half for topping and roughly chop the other half for the salsa.
  3. Heat the olive oil in a large frying pan over a medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened, then add the garlic and cook for 30 seconds. Add the tomatillos, jalapeno pepper, 0.5 tsp fine sea salt and the black pepper, then cook for 5 minutes until the tomatillos start to collapse.
  4. Scrape the tomatillo mixture into a blender and add 150 ml of the reserved chicken cooking liquid. Blend until smooth, then squeeze in the juice of half the lime and taste, adding more lime juice if you like it sharper. Pour the salsa back into the frying pan and bring to a gentle simmer.
  5. Cut the corn tortillas into rough triangles. Add them to the simmering salsa and toss for 1 to 2 minutes, just until the chips soften but still hold their shape. If the pan looks dry, splash in a little more reserved cooking liquid to keep everything saucy.
  6. Shred the chicken and fold it through the chilaquiles. Divide between two plates and drizzle with the crème fraiche. Top with the sliced onion, crumble over the queso fresco, and finish with the fresh coriander and lime wedges for squeezing.

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Recipe notes

Tips

  • For the best texture, add the tortilla triangles in batches and toss gently so they soften evenly without turning to mush.
  • If serving anyone who is vulnerable to foodborne illness, make sure the chicken is cooked until piping hot all the way through before shredding.

Substitutions

  • Replace the crème fraiche with mexican crema for a more traditional finish.
  • Replace the jalapeno pepper with serrano pepper for a hotter salsa verde.

Storage

  • Refrigerate up to 2 days
  • Chilaquiles are best eaten straight away. If you have leftovers, refrigerate in a sealed container for up to 2 days and reheat gently in a frying pan with a splash of water until piping hot; the tortillas will soften further.

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Recipe overview

  • Servings: 2 servings
  • Total time: 25min (20min active)
  • Difficulty: Easy
  • Cuisine: Mexican
  • Allergens:
    Milk
Beginner friendly Kid friendly
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Equipment you'll need

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Black pepper

1 cup ≈ 110.4 g
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Fine sea salt

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