Preparing the Sauce:

Cut the ends off the chilies and remove the seeds and stems.

Smash a few garlic cloves and dice one yellow onion.

Add the chilies, onion, and garlic into a medium to large pan and cover with about an inch of water.

Place the pan over high heat and bring it to a boil. Cook for about 10-15 minutes until everything is tender and the color has changed.

Once everything has softened up, take the pan off the heat and pour the mixture into a colander over a heat-proof bowl.

Reserve some of the liquid and add half a cup of it to the blender.

Add the chilies and veggies into the blender, along with one and a half teaspoons of salt. Blend until the mixture is very smooth, which should take about two to three minutes.

Making the Tortilla Chips:

Cut 15 corn tortillas into triangles.

Heat half an inch of oil in a medium to large pan over medium heat until it reaches 350 degrees.

Fry the tortilla triangles in batches in the hot oil until they are crispy and golden brown, which should take about one to two minutes.

Remove them from the oil and place them on a wire rack to cool. Repeat the process until all the tortilla triangles are fried.

Serving the Chilaquiles:

Mix the tortilla chips with the chilaquiles sauce until they are well coated.

Top the chips with crumbled queso fresco, sliced avocado, chopped cilantro, and a dollop of sour cream.

For an added twist, serve your chilaquiles with some over-easy eggs.