Low Sodium Chilaquiles en Salsa Verde

Indulge in the vibrant flavors of **Low Sodium Chilaquiles en Salsa Verde**, a healthy twist on a traditional Mexican favorite! Perfect for breakfast, brunch, or a light dinner, this recipe features oven-baked corn tortilla chips smothered in a zesty, homemade tomatillo and jalapeño salsa verde. By skipping the usual salt-heavy ingredients, this dish relies on fresh garlic, lime, and cilantro to deliver bold, authentic taste. Topped with creamy slices of avocado, crunchy radishes, and optional crumbles of cotija cheese, these chilaquiles strike the perfect balance of flavor and texture. Ready in just 40 minutes, this wholesome, low-sodium recipe is an easy and satisfying way to enjoy a classic south-of-the-border comfort food while keeping your diet in check!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

Cut the corn tortillas into quarters or sixths, depending on your preference, to form chips.

Step 3

Spread the tortilla pieces in a single layer on a baking sheet and lightly brush them with 1 tablespoon of avocado oil.

Step 4

Bake for 10-15 minutes, turning halfway through, until they are crispy and golden. Set aside.

Step 5

While the chips are baking, remove the husks from the tomatillos and rinse them to remove the sticky residue.

Step 6

In a large saucepan, add the tomatillos and jalapeño peppers. Cover with water and bring to a boil.

Step 7

Reduce the heat to a simmer and cook for about 10 minutes, until the tomatillos are just turning soft.

Step 8

Using a slotted spoon, transfer the tomatillos and jalapeños to a blender.

Step 9

Add garlic cloves, half onion, cilantro, juice from one lime, and 1/4 teaspoon of black pepper.

Step 10

Blend until smooth. Taste and adjust lime juice if needed.

Step 11

In a large skillet over medium heat, add the remaining tablespoon of avocado oil.

Step 12

Pour in the blended salsa verde and unsalted chicken broth. Bring to a gentle simmer.

Step 13

Add the baked tortilla chips into the sauce, gently tossing to coat them evenly.

Step 14

Cook for an additional 5 minutes until the chips have absorbed some of the sauce but are not too soft.

Step 15

Serve the chilaquiles hot, garnished with sliced radishes, avocado, fresh cilantro leaves, and cotija cheese if desired.

Nutrition Facts

Serving size	(1720.6g)

Amount per serving	% Daily Value*
Calories	1841.1

Total Fat 81.1g	0%
Saturated Fat 21.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 53.4mg	0%
Sodium 1189.5mg	0%
Total Carbohydrate 242.9g	0%
Dietary Fiber 52.8g	0%
Total Sugars 22.1g
Protein 51.3g	0%

Vitamin D 12.8IU	0%
Calcium 889.3mg	0%
Iron 11.4mg	0%
Potassium 3771.1mg	0%

*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.

Source of Calories

Fat: 38.3%

Protein: 10.8%

Carbs: 51.0%