Chilaquiles Verdes with Baked Tortilla Chips

Ingredients (11)

• 16 corn tortillas
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon fine-grain sea salt or 1 teaspoon flaky sea salt
• 2 teaspoons extra-virgin olive oil
• 3 cups (24 ounces) salsa verde—either homemade** or store-bought***
• 2 tablespoons chopped fresh cilantro
• 4 fried eggs (optional)
• 1 avocado, diced
• 1/3 cup crumbled Cotija, queso fresco or feta cheese
• 3 tablespoons chopped red onion or green onion
• 2 tablespoons chopped cilantro