Preheat your oven to 350°F (175°C).

Cut the corn tortillas into triangles and spread them on a baking sheet. Bake for 10-12 minutes until golden and crisp.

In a saucepan, combine the chicken broth, ¾ of the salsa verde, and water. Bring to a gentle boil and simmer for 2 minutes. Stir in half of the shredded Mexican cheese until melted.

Once the chips are baked, reduce the oven temp to 325°F (163°C). Combine chips with salsa mixture in a skillet, top with remaining cheese, and return to oven for 8-9 minutes until bubbling.

Cook the bacon in a frying pan until crispy. Fry the eggs sunny-side-up for rich flavor.

Serve the chilaquiles hot, topped with bacon, fried eggs, cilantro, and avocado slices.