Habanero Chilaquiles Recipe

Habanero Chilaquiles Recipe

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Step 1 To make the sauce, add the green tomatoes, garlic and habaneros to a saucepan and cover with fresh water. 
Step 2 Bring to a boil and cook for 5-8 minutes until the tomatoes are tender. Blend the sauce. 
Step 3 Transfer the sauce to a saucepan and simmer while adding the tortilla chips. Stir often, avoiding damaging the chips.
Step 4 Serve the chilaquiles and top them with shredded chicken, sour cream, fresh cheese, onion slices and cilantro.



  • Serve with a side of La Costeña Refried Beans.  
  • Alternatively, top each plate with a sunny-side-up.


  • Calories: 417 
  • Fat: 19.1g 
  • Carbs: 30g 
  • Protein: 32.4g 


  • 1 lb. Chicken breast cooked and shredded.
  • 1lb green tomatoes (tomatillos)
  • La Costeña habanero peppers to taste
  • 1 garlic clove
  • 1 bag tortilla chips
  • Salt and pepper to taste
  • Cooking oil as needed

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 Mexico Rico
Mexico Rico