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4.17 from 6 votes

Chilaquiles with Roasted Tomatillo Salsa

Tomatillos, onion, garlic, and serrano peppers are oven-roasted for extra flavor and pureed with fresh cilantro and chicken stock. This sauce is great for enchiladas too.
Prep Time15 mins
Cook Time18 mins
Total Time33 mins
Course: Breakfast, Brunch
Cuisine: Mexican
Servings: 4 servings
Calories: 369.8kcal


Roasted Tomatillo Salsa:

  • 1 pound tomatillos husked, and rinsed
  • 1 white onion peeled, and quartered
  • 4 garlic cloves
  • 2 serranos stems removed
  • 1/8 teaspoon ground cumin
  • 1 handful cilantro leaves
  • 1 cup chicken stock unsalted chicken broth (fresh or packaged)
  • 2 tablespoon all-purpose flour
  • 1/8 teaspoon salt
  • 1 tablespoon olive oil


  • 8 corn tortillas
  • 1 tablespoon canola oil
  • 3/4 cup shredded Oaxaca cheese
  • 1/3 cup diced red onions
  • 2 to 3 eggs cooked any style
  • 1/2 cup crumbled queso fresco


  • 8- ounce glass of milk


  • On a baking sheet, broil tomatillos, onion, garlic, and serranos for 8 to 10 minutes. Transfer the roasted vegetables to a blender.
  • Add cumin, cilantro, chicken stock, flour, and salt, and purée until smooth.
  • Heat olive oil in a large skillet. Pour in blended sauce carefully to avoid too much splatter and bring it to a boil. Lower heat and simmer till thickened for about 6 to 8 minutes.
  • Cut corn tortillas into quarters. In a large skillet heat oil and fry corn tortilla pieces until crunchy. Lower heat to low.
  • Add 2 cups of sauce and mix only long enough to coat all the tortillas. Top with cheese while still over a low flame and cook just long enough for the cheese to melt.
  • Remove from heat and sprinkle with onions. Serve with eggs any style and top with crumbled queso fresco.


  • Any leftover tomatillo salsa is simple to make and perfect for dipping later with some tortilla chips.


Calories: 369.8kcal | Carbohydrates: 42.58g | Protein: 13.75g | Fat: 17.43g | Saturated Fat: 4.68g | Cholesterol: 97mg | Sodium: 376.3mg | Potassium: 678.58mg | Fiber: 6.74g | Sugar: 9.3g | Vitamin A: 855.11IU | Vitamin C: 50.64mg | Calcium: 173.07mg | Iron: 2.44mg