Directions

1. Heat one-quarter cup of canola oil to 350 F in a large fry pan. Fry the tortillas in batches, flipping them occasionally until they are brown and crisp.
2. Move fried tortillas to a plate lined with paper towels to soak up any additional oil. Set aside.
3. Set oven to broil.
4. Place tomatillos, jalapeños, and onion on a baking sheet. Broil for a few minutes until slightly softened and browned.
5. Place the broiled ingredients into a blender, then add the chicken bouillon, garlic and water, and blend until smooth.
6. In a large pan over medium heat, heat 2 teaspoons of canola oil. Add the blended sauce and cook for approximately 8 to 10 minutes, stirring occasionally and cooking until the sauce is thickened.
7. Add the previously fried tortilla chips to the sauce and mix them to coat evenly.
8. Serve immediately, garnished with onion, crema, cheese and a fried egg. You can also add a cilantro leaf or wedge of lime for additional flavor and color.

Notes: You can replace the sauce with enchilada sauce to save time. Use freshly fried corn tortillas as flour or store-bought chips will get soggy. The green sauce is actually a salsa verde which can also be used in general on many other dishes, like carnitas.