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Recipe courtesy of Angela's Cafe

Chilaquiles in Green Sauce

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 15 min
  • Inactive: 15 min
  • Cook: 45 min
  • Yield: 2 servings
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4 green jalapenos

1 pound tomatillos

2 cloves garlic

1 teaspoon salt

2 cups olive oil

2 cups chicken broth

4 epazote leaves

10 corn tortillas

2 ounces sour cream

1 chicken breast, boiled and shredded

2 ounces queso fresco Mexican cheese, crumbled

1/2 white onion, sliced

1 avocado, sliced

Serving suggestions:


refried beans



  1. Sauce preparation: Fill a medium saucepan halfway with water and boil the jalapenos over high heat for 15 minutes. Add the tomatillos and let them boil for another 5 minutes. Remove from the heat, drain and add cold water. Set aside to cool down for 15 minutes. Then drain and pour into a blender filled with 2 cups water. Add the garlic and salt and blend for about 3 minutes. Strain. 
  2. In a medium saucepan over low heat, add 2 tablespoons of the olive oil and heat for 2 minutes. Then add the blended ingredients, chicken broth and epazote leaves. Then boil for 15 minutes. 
  3. Tortilla preparation: Heat the remaining olive oil in a frying pan over low heat. Cut the tortillas in 4 equal pieces and lightly fry them until golden. Add the tortillas to the sauce while boiling for 10 minutes. Stir until cooked through. 
  4. Directions to assemble: Place the tortillas on a plate (5 tortillas each plate). Layer each serving with half the sour cream, shredded chicken, queso fresco, onions and avocados. Serve with 2 eggs any style, refried beans and/or steak.