Chilaquiles Verdes (Mexican tortilla chip casserole with green salsa)

Chilaquiles verdes (Mexican tortilla chip casserole with green salsa)
Serves 2
Often eaten at breakfast or brunch, chilaquiles are a delicious any time of day

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  1. 1 bag of store-bought tortilla chips (or one recipe homemade-also on this site)
  2. 1 recipe salsa verde (or 1 jar store-bought. The Cool Chile Company sells a good one)
  3. 2 chicken breasts
  4. 1 medium courgette (optional)
  5. 1 white onion, peeled and quartered
  6. 2 cloves of garlic, peeled
  7. 2 Avocado leaves (or bay leaves)
  8. 1 tsp Mexican oregano (or a sprig of fresh oregano)
  9. 10 black peppercorns
  10. Chopped celery (optional)
  11. Oil for frying
  12. 25-40 g queso fresco
  1. Place the chicken, onion, garlic, Avocado (or bay) leaves, oregano, peppercorns, and celery in a large saucepan. Cover with cold water and bring to the boil.
  2. Reduce the heat to low, partially cover and simmer for 20 minutes. Remove the chicken, reserving the broth, and shred.
  3. Finely chop or shred the courgette if using (a grater works well for this).
  4. In a smaller saucepan, heat a tablespoon of oil on medium. Add the salsa verde and fry for a minute or two until the sauce thickens and darkens slightly.
  5. Ladle in the chicken broth a bit at a time, stirring frequently, until the salsa has thinned again to a pourable consistency.
  6. Preheat the oven to 170° C.
  7. Line a large oven-safe dish with a layer of tortilla chips. Top with shredded chicken and courgette. Repeat until all the ingredients are used up (try to end with a layer of tortilla chips).
  8. Pour the salsa verde (carefully!) over the tortilla chip casserole and bake in the oven for just a few minutes: no more than five for homemade tortilla chips; two or three tops for store-bought.
  9. What works particularly well for store-bought tortilla chips is to make the casserole in a wide-bottomed saucepan, pour over the salsa, turn the flame on medium and cook just a minute or two.
  10. Serve immediately in bowls, topped with crumbled queso fresco.
  1. Is an Edinburgh-based blogger and his site is a journey in celebration of Mexican food in the UK: home cooking, restaurant reviews and the finest products and ingredients on the market. Find more recipes and news at
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