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Chilaquiles Verdes With Mushrooms



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32 tortillas, white corn, cut in 1/8
1/2 cup canola oil
1/2 white onion, diced
1/2 white onion, sliced
2 garlic cloves, minced
1 lb. white cap mushrooms
4 cups salsa verde cocida
1/2 cup crema Mexicana
1 cup queso fresco, crumbled
Salt, to taste


  1. 1
    Dry the tortillas in a 350°F oven for about 8 minutes.
  2. 2
    Heat the oil in a skillet and fry the tortillas in small batches until golden and crispy; remove with a spider and transfer to paper towels to drain. Reserve 4 tbsp. of the frying oil and discard the rest.
  3. 3
    Heat the oil over medium heat in a Dutch Oven and sauté the diced onion for 2 minutes, add the garlic and sauté for 1 additional minute. Incorporate the mushrooms and toss well in the oil. Cover the pan with a lid and let the mushrooms sweat for 5 to 8 minutes; and add the salsa verde. Cook for 3 to 5 minutes.
  4. 4
    Place the fried tortillas in the pan; toss well to combine.
  5. 5
    Drizzle with crema, sprinkle with queso, and garnish with the onion rings. Serve immediately.


Recipe courtesy of Mushroom Council

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cuisines North & South American, Other South American
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