16 yellow corn tortillas (5-inch rounds)

4 Tbsp canola oil, divided

Kosher salt, to taste

2 cloves garlic, minced

3 cups store-bought mild green salsa (from two 16-oz jars)

1/4 cup low-sodium chicken broth

4 large eggs

Freshly ground black pepper, to taste

1/4 cup sour cream

4 tsp water (approximately, for thinning)

1/4 cup crumbled cotija, queso fresco, or feta

1/4 cup chopped fresh cilantro

1/4 cup diced red onion

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Preheat the oven to 400°F with racks in the upper and lower thirds. Brush tortillas with 3 tablespoons oil, stack, and cut into 8 wedges each. Divide between 2 baking sheets and bake, tossing halfway, until golden and crisp, 15–17 minutes. Season each tray with 1/4 teaspoon salt and let cool slightly.
In an oven-safe skillet, heat the remaining 1 tablespoon oil over medium-high. Add garlic and cook until lightly golden, about 1 minute.
Pour in salsa and chicken broth. Bring to a boil and simmer for 2 minutes until slightly thickened. Remove from heat and stir in the baked tortilla chips to coat.
Use the back of a spoon to make 4 small wells. Crack each egg into a small bowl, then add one egg to each well. Season with salt and pepper.
Transfer the skillet to the oven and bake until whites are set and yolks are just barely set, 12–15 minutes.
Thin the sour cream with about 4 teaspoons water until drizzling consistency.
Drizzle sour cream over the baked chilaquiles and top with cotija, cilantro, and red onion. Serve additional toppings on the side.

Use thick-cut store-bought tortilla chips for an easy shortcut.

Swap in spicy salsa or add fresh chiles to increase heat.

For extra protein, add shredded chicken, or carnitas.

Add avocado, radishes, or sautéed mushrooms for a vegetarian boost.

Leftovers benefit from a splash of salsa and a few fresh chips when reheated.