Green Chilaquiles

One of my go-to dishes for an easy and delicious meal. It’s great for breakfast or brunch; enjoy alone or as a side dish combined with chicken breast, steak, scramble eggs or sunny-side up eggs, tofu, roasted vegetables, potatoes and/or refried beans. The possibilities are endless! Pro tip: the sauce can also be used to make enchiladas.


  • 2 lbs. green tomatoes (tomatillo), chopped
  • 1 onion, coarsely chopped
  • 3 garlic cloves, coarsely chopped
  • 1 liter of water
  • 2 to 3 tbsps of fresh cilantro
  • 2 tbsp of chicken or veggie broth in powder
  • salt and pepper to taste
  • 2 tbsp of olive oil
  • Tortilla chips
  • 2 jalapeños (optional)


  • Feta cheese
  • Pickled onions,
  • Freshly chopped cilantro
  • Avocado
  • Sour cream

Blend the tomatoes, onion, garlic, cilantro and jalapeños with 1/2 litre of water until you get a puré-like texture.

In a large soup pot heat 2 tablespoons of olive oil, add the sauce and the rest of the water, bring it to a boil over medium heat. Once cooked the sauce will change from a bright green to a dark olive colour. Add veggie or chicken broth in powder, salt and pepper to your taste.

Turn off the heat and add the tortilla chips.

Serve with your favourite protein and garnishes on top.

Author: F. Guerra

Foodie, amateur cook/baker & a spicy food lover with a sweet tooth.