1
Add the tomatillos, jalapeno peppers, white onion, and garlic to a medium pot. Cover with water and bring to a boil. Turn down to a simmer and cook for 8-10 minutes until the tomatillos have softened.
2
Use a slotted spoon to add the tomatillos, jalapenos, white onion, and garlic to a blender. Add the cilantro, salt, and pepper. For a more traditional flavor, use chicken bouillon powder instead of salt and pepper. Blend until smooth, adding a touch of water if needed. Taste and season.
3
Preheat the oven to 350 degrees. Stack up the corn tortillas and cut into wedges, either 6 or 8 triangles per tortilla. Spray the tortillas with cooking spray and sprinkle with kosher salt. Arrange in a single layer on a baking sheet. Bake for 8-12 minutes, until golden brown and crispy. For more traditional chilaquiles, you can fry the tortillas in 1 couple of tablespoons of vegetable oil.
4
Add the crispy chips to a cast iron skillet or large serving dish. Cover with the warm green salsa and gently toss to coat. Top with queso fresco, sliced white onions, a drizzle of Mexican crema, and fresh cilantro. Traditionally, chilaquiles are served with fried eggs or shredded chicken.