Simmer the vegetables until the tomatillos become soft and slightly pale green, about 10 minutes.

Transfer the cooked vegetables to a blender using a slotted spoon.

Add garlic, cilantro, lime juice, and salt to the blender and blend until the salsa becomes smooth and vibrant.

Stack the corn tortillas and cut them into triangle wedges.

Heat vegetable oil in a large skillet over medium heat until shimmering.

Fry the tortilla wedges in batches until lightly golden and crisp around the edges, stirring occasionally for even cooking.

Transfer the fried tortillas to a paper towel-lined plate to remove excess oil.

Pour the salsa verde into the skillet and let it warm until fragrant and lightly bubbling.

Add the crispy tortillas to the skillet and gently toss until every piece is coated while still maintaining some crunch.

Cook for another minute until the tortillas slightly soften but are not soggy.

Plate the chilaquiles immediately and top with cotija cheese, crema, diced onion, cilantro, and fried eggs.

Serve hot while the salsa is fresh and the tortillas still have texture.