Vegan Chilaquiles Verdes

By August 28, 2023Tortillas & Mexican

Vegan Chilaquiles Verdes

Yield: 8 each entrée servings


  • 40 each Don Pancho 6-inch Thick White Corn Enchilada Tortilla (79341.01153)
  • 6 cups Salsa verde, warmed
  • 1 cup Vegan sour cream (made from silken tofu)
  • ½ cup Poblano peppers, roasted, peeled seeded, and finely diced
  • 8 cups Lacinato kale leaves blanched and shocked, then sauteed in avocado oil


  1. Cut the tortillas into quarters and fry at 350°F for 75-90 seconds, drain, and lightly toss with sea salt.
  2. Per order:
    • Toss 20 each quartered tortillas with 6 oz salsa verde until the chips soften and soak up the sauce.
    • Fill the chilaquiles base into a warmed dish.
    • Drizzle with chilaquiles with 1 oz vegan sour cream.
    • Garnish with 1 Tbsp diced/roasted Poblano peppers and 1 cup sauteed kale.
    • Serve immediately.