Low Sodium Chilaquiles en Salsa Verde
Elevate your breakfast or brunch game with this vibrant and healthy recipe for Low Sodium Chilaquiles en Salsa Verde! Featuring baked corn tortilla chips for a guilt-free crunch and a homemade tomatillo salsa verde bursting with tangy, fresh flavors, this dish is a heart-friendly twist on the classic Mexican favorite. Seasoned with fragrant cilantro, zesty lime, and a hint of jalapeño heat, the salsa pairs beautifully with unsalted chicken broth for an ultra-savory finish. Topped with creamy avocado slices, crisp radishes, and optional crumbles of cotija cheese, this recipe achieves a perfect balance of textures and bright, bold tastes—all while being lower in sodium to meet dietary needs. Ready in just 40 minutes, these chilaquiles are a wholesome, easy-to-make crowd-pleaser for any occasion!
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Recipe Information
Ingredients
- 8 Corn tortillas
- 8 medium Tomatillos
- 2 Jalapeño peppers
- 2 Garlic cloves
- 0.5 medium White onion
- 0.5 cup Cilantro
- 1 Lime
- 2 tablespoons Avocado oil
- 1 cup Unsalted chicken broth
- 0.25 teaspoon Black pepper
- 0.25 cup Cotija cheese (optional)
- 4 Radishes, sliced
- 1 Avocado, sliced
- 0.25 cup Fresh cilantro leaves for garnish
Instructions
Preheat the oven to 350°F (175°C).
Cut the corn tortillas into quarters or sixths, depending on your preference, to form chips.
Spread the tortilla pieces in a single layer on a baking sheet and lightly brush them with 1 tablespoon of avocado oil.
Bake for 10-15 minutes, turning halfway through, until they are crispy and golden. Set aside.
While the chips are baking, remove the husks from the tomatillos and rinse them to remove the sticky residue.
In a large saucepan, add the tomatillos and jalapeño peppers. Cover with water and bring to a boil.
Reduce the heat to a simmer and cook for about 10 minutes, until the tomatillos are just turning soft.
Using a slotted spoon, transfer the tomatillos and jalapeños to a blender.
Add garlic cloves, half onion, cilantro, juice from one lime, and 1/4 teaspoon of black pepper.
Blend until smooth. Taste and adjust lime juice if needed.
In a large skillet over medium heat, add the remaining tablespoon of avocado oil.
Pour in the blended salsa verde and unsalted chicken broth. Bring to a gentle simmer.
Add the baked tortilla chips into the sauce, gently tossing to coat them evenly.
Cook for an additional 5 minutes until the chips have absorbed some of the sauce but are not too soft.
Serve the chilaquiles hot, garnished with sliced radishes, avocado, fresh cilantro leaves, and cotija cheese if desired.
Nutrition Facts
Calories |
1841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.1 g | 104% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 1190 mg | 52% | |
| Total Carbohydrate | 242.9 g | 88% | |
| Dietary Fiber | 52.8 g | 189% | |
| Total Sugars | 22.1 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 889 mg | 68% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3771 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
