Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Verde Chilaquiles Recipe
Verde Chilaquiles recipe emerged after experiencing sub-par preparations at favorite local breakfast places, inspiring personal creation of superior versions with authentic flavors. This improved recipe demonstrates how disappointing restaurant experiences can motivate successful home cooking development. The personal creation ensures customized flavor preferences and quality control.
This recipe was something I made up after having some sub-par chilaquiles at my favorite local breakfast place. This is my favorite Mexican breakfast dish and is great for a light dinner as well, serve with refried beans and some pico de gallo and you’ll be craving for more! Garnish with more cilantro and sour cream. Great for leftover salsa verde or stale tortilla chips, perfect for a family brunch or other special breakfast occasion.
Prep Time:
30 mins
Cook Time:
46 mins
Additional Time:
2 hrs
Total Time:
3 hrs 16 mins
Servings:
6
Yield:
6 servings
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Ingredients
10 tomatillos, husked and rinsed
2 fresh jalapeno peppers, sliced
⅓ cup chopped cilantro
3 cloves garlic, crushed
salt and ground black pepper to taste
2 tablespoons vegetable oil
¾ pound shredded cooked chicken breast, or more to taste
½ red onion, thinly sliced
⅓ cup sliced black olives, or more to taste
2 tablespoons cilantro leaves
1 (8 ounce) package tortilla chips, or as needed
¼ cup crumbled cotija cheese, or to taste
Directions
Place tomatillos in a saucepan with water to cover; bring to a boil. Reduce heat to low; simmer until color begins to lighten and fruit is soft to the touch, 10 to 15 minutes.
Transfer tomatillos to a food processor or blender. Add jalapenos, 1/3 cup cilantro, garlic, salt, and pepper; blend until smooth. Cover with plastic wrap. Refrigerate at least 2 hours for best flavor.
Preheat oven to 400 degrees F (200 degrees C).
Heat oil in a skillet over medium heat. Cook and stir chicken and onion until onions begin to brown, about 10 minutes. Add olives; cook for 5 minutes. Add cilantro; cook and stir until wilted, about 1 minute more. Remove from heat.
Line the bottom of a 8-inch square casserole dish with 2 to 3 layers of tortilla chips, breaking chips slightly. Add half of the sauce; toss with chips. Top with chicken mixture and the remaining sauce. Sprinkle cotija cheese on top.
Bake in the preheated oven until tortilla chips are softened, 15 to 25 minutes.
Cook’s Notes:
You can use any section of chicken meat you prefer.
Yellow onion can be substituted for the red onion.
Queso blanco or feta cheese can be substituted for the cotija cheese.
You can use the sauce immediately if you don’t have time to refrigerate it.
Nutrition Facts (per serving)
| 384 | Calories |
| 21g | Fat |
| 30g | Carbs |
| 21g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 384 | |
| % Daily Value * | |
| Total Fat 21g | 27% |
| Saturated Fat 4g | 21% |
| Cholesterol 48mg | 16% |
| Sodium 354mg | 15% |
| Total Carbohydrate 30g | 11% |
| Dietary Fiber 4g | 13% |
| Total Sugars 3g | |
| Protein 21g | 41% |
| Vitamin C 9mg | 10% |
| Calcium 129mg | 10% |
| Iron 2mg | 12% |
| Potassium 377mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
