Chilaquiles Verdes con Chorizo
Crisp tortilla chips simmered briefly in tangy green sauce with spicy chorizo, topped with fried eggs, crema and onion.
Made with Green enchilada sauce and Tostadas and totopos (tortilla chips) and Homemade Mexican chorizo. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £2.38 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Fry the crumbled chorizo mexicano (see the base recipe) in a dry wide frying pan over a medium heat for 6 to 8 minutes, until browned and cooked through. Lift out with a slotted spoon and keep warm.
7 min - 2
Tip away all but 1 tbsp of the chorizo fat, or use the vegetable oil if it is very lean. Pour in your ready made green enchilada sauce (see the base recipe) and bring to a simmer.
- 3
Add the broken tostadas and fold them through for 1 to 2 minutes, only until coated and just starting to soften. They should keep a little bite.
1 min 30 s - 4
Spoon the chilaquiles onto plates and scatter over the chorizo.
- 5
Fry the eggs in a little oil in another pan until the whites are set and the yolks as you like them. Put an egg on each plate.
- 6
Finish with the soured cream, onion, queso fresco and coriander. Eat straight away.
Tips
- Add the totopos last and stir for no more than 2 minutes. Longer turns them to porridge.
- For soft chilaquiles simmer the chips for 4 minutes. For crunchy ones, serve the sauce on the side.
- If your chorizo is very fatty, spoon off most of the fat before adding the sauce.
Storing and freezing
Best eaten fresh. The sauce and chorizo keep separately in the fridge for 2 days, reheated until steaming hot. Do not store the chips in the sauce.
Questions
Are chilaquiles verdes gluten free?
Yes, if your totopos are made from corn only and the green sauce used gluten free stock. Check the chorizo and tostada labels if you buy them ready made.
Can I make chilaquiles without eggs?
Yes. Top with shredded chicken, black beans or just extra queso fresco and crema. They are still a full breakfast.
What is the difference between rojos and verdes?
Chilaquiles rojos use a red tomato and dried chilli sauce. Verdes use tomatillos and green chillies, so they taste tangier and fresher.
More made with green enchilada sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.