Chilaquiles

Cut tortillas into quarters or sixths. Mince garlic, dice onion (reserving half for garnish), and mince jalapeño if using.

Heat oil in a large skillet to 350°F or until a small piece of tortilla sizzles immediately. Working in batches, fry tortilla pieces 1–2 minutes until golden and crispy, stirring occasionally. Transfer to a paper-towel-lined plate and season lightly with salt.

In the same skillet (drain excess oil if needed), sauté diced onion and garlic over medium heat until softened, about 2 minutes.

Add tomatillo (or tomato) and jalapeño; simmer 5 minutes, breaking up any chunks. Stir in cilantro, lime juice, and broth; simmer until slightly thickened, about 3 minutes.

If using shredded chicken or cooked protein, stir it into the sauce and warm through.

Add fried tortilla chips to the sauce and toss gently with tongs or a wooden spoon until evenly coated, about 1 minute. The chips will soften slightly but should retain some crispness.

Transfer chilaquiles to a serving plate or bowl. Top with crumbled queso fresco, a drizzle of crema, sliced green onion, and avocado. Serve immediately.