15 mins total 0 mins prep
|1||16-ounce jar tomatillo salsa|
|¾||cup coarsely chopped cilantro, divided|
|1||quart coarsely broken good-quality plain corn tortilla chops, not baked or low-fat|
|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.