These chilaquiles verdes are light, crisp, and full of flavor without the extra oil. Tortilla triangles soak up just enough tangy salsa verde to stay satisfying while keeping their crunch.
Heat vegetable oil in a large skillet over medium-high heat. Fry tortilla triangles in batches until golden and crispy (about 1-2 minutes per side). Drain on a paper towel-lined plate.
In a separate large skillet, heat the salsa verde with broth, garlic powder, cumin, and salt. Bring to a simmer.
Add the fried tortilla chips to the skillet and gently stir to coat. Cook for 2-3 minutes, just until the chips soften slightly but remain crisp.
Top with Cotija cheese, sour cream, cilantro, and red onion. Add fried or scrambled eggs if desired. Serve immediately.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.