Mama Maggie's Kitchen

To Make Tortilla Chips:
0 In a large skillet, heat the oil.
1 Add the corn tortillas, working in small batches.
2 Do not overcrowd the pan, or the tortilla will not fry properly.
3 Fry for 1-2 minutes on each side, or until golden brown.
4 Remove from pan and place the tortillas on a paper towel to drain any excess oil.
5 Salt the tortilla chips.
6 Discard the oil from the pan, except about 2 tablespoons of oil. 
To Make the Salsa Verde:
18 Remove the husks from the tomatillos and rinse. 
17 Add the tomatillos, serranos, onion, and garlic into a pot. 
16 Cover with water and boil for 8-10 minutes. 
21 Discard water. 
20 To a blender, add the tomatillos, serranos, onion, garlic, salt, and cilantro. 
19 Blend until smooth. 
How to Assemble the Chilaquiles:
23 Heat the remaining 2 tablespoons olive oil in a large skillet. 
7 Add the salsa verde to the pan, and cook for 2 minutes, stirring occasionally. 
8 Return the fried tortillas to the pan.
9 Toss gently to coat the tortillas in the salsa.
10 Once the tortillas are completely coated in the salsa, remove from heat. 
11 Meanwhile, in a separate pan, fry the eggs, if using.
12 To plate, add chilaquiles then top with queso fresco, onion, sour cream, and cilantro.
13 Serve with the eggs on the side and enjoy!