15 mins total 0 mins prep
| 1 | 16-ounce jar tomatillo salsa |
| ½ | cup water |
| ¾ | cup coarsely chopped cilantro, divided |
| 1 | quart coarsely broken good-quality plain corn tortilla chops, not baked or low-fat |
| 4 | fried eggs |
| ¼ | cup sour cream thinned with 1 tablespoon water or milk |
| ¼ | cup chopped white onion |
| ¼ | cup crumbled cotija or feta cheese |
1.-Combine salsa and water in a medium saucepan and bring to a boil. Stir in ½ cup cilantro.
2.-Add chips, stirring to coat with sauce, and cook, stirring gently, until softened but not mushy, about 1 minute. Spread chilaquiles on a platter and top with fried eggs.
3.-Drizzle dish with thinned sour cream and sprinkle with white onion, cheese, and remaining ¼ cup cilantro.