Chilaquiles Verdes con Pollo Asado (Green Chilaquiles with Grilled Chicken)
Crisp tortilla chips simmered briefly in tangy green salsa, then piled with grilled chicken, crema and onion.
Made with Salsa verde (cooked tomatillo salsa) and Tostadas and totopos (tortilla chips) and Pollo asado marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelEasy
- Costabout £3.01 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
Coat the chicken in 120 ml of your ready made pollo asado marinade (see the base recipe) and leave for 30 minutes.
30 min - 2
Heat the oil in a frying pan over a high heat. Cook the chicken for 3 to 4 minutes per side until charred and cooked through, with no pink at the centre. Rest, then slice.
8 min - 3
Warm your ready made salsa verde (see the base recipe) in a wide pan until bubbling, loosening with a splash of water if it is thick.
- 4
Add the broken totopos (see the base recipe for tostadas and totopos) and toss for 1 to 2 minutes, just until coated and slightly softened but still with some bite.
1 min 30 s - 5
Divide among 4 plates. Top with the sliced chicken, drizzles of the soured cream, onion, crumbled queso fresco and coriander.
- 6
Serve straight away, before the chips collapse.
Tips
- Stop stirring the moment the chips are coated. Some people like them crunchy and others like them soft, so cook to taste.
- Add a fried egg on top for a heartier brunch, and it still counts as a traditional pairing.
- Use leftover grilled pollo asado from the night before, shredded, if you have it.
Storing and freezing
Best eaten immediately. Leftover chicken keeps in the fridge for 3 days. Chilaquiles do not reheat well because the chips go soft.
Questions
What are chilaquiles?
Chilaquiles are a Mexican breakfast of fried tortilla pieces simmered in red or green salsa, topped with cheese, crema, onion and often chicken or eggs.
Can I make it dairy free?
Yes. Leave out the soured cream and queso fresco, and top with sliced avocado and a squeeze of lime instead.
Can I use ready made tortilla chips?
Yes. Use thick, plain, lightly salted corn chips, and check the label for gluten free. Thin chips go soggy quickly.
More made with salsa verde (cooked tomatillo salsa)
Empanadas de Rajas y Queso Oaxaca (Poblano and Cheese Empanadas)
VNFQuesadillas de Champiñones con Salsa Verde (Mushroom Quesadillas)
EFNFCeviche Verde de Pescado (Green Fish Ceviche)
GFDFEFHuaraches de Frijol con Salsa Verde y Crema (Bean Huaraches)
GFEFNFSee every dish made with salsa verde (cooked tomatillo salsa)
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.