Cover the tomatillos, jalapenos, onion and garlic with water in a medium saucepan or pot.
Bring to a boil over high heat, reduce heat to low, cover, and simmer for 10 minutes.
Transfer the tomatillos, jalapenos, and onion to a blender using a slotted spoon.
Add cilantro, lime juice and salt. Blend until smooth and set aside.
Chilaquiles
Stack the corn tortillas on top of each other and cut them into sixths to create triangle wedge chips.
Heat the oil in a large skillet over medium heat. Add cut tortilla wedges and fry for 10 minutes, turning often, until the tortillas are crispy and lightly fried.
Pour the salsa verde over (and optional shredded chicken, see Note 2) and toss together to coat all the chips.
Serve (See Note 2)
Drizzle Mexican crema on top with crumbled cotija cheese and cilantro. Serve immediately.
Video
Notes
You could use this quick "boiled" recipe above for the salsa verde or try my Roasted Salsa Verde recipe, or store bought.
You could serve this with a fried egg on top for a traditional breakfast or add shredded chicken (as pictured above) for a more substantial meal.