In a saucepan, bring water to a boil. Add the tomatillos and jalapeño, and cook for about 5-7 minutes until softened. This step helps to mellow the flavors and make blending easier.

Remove from heat and let cool slightly. Transfer the tomatillos and jalapeño to a blender. Add garlic, onion, cilantro, lime juice, and salt. Blend until smooth. Adjust seasoning if necessary.

In a large skillet, heat the vegetable oil over medium-high heat. To check if the oil is ready, drop a small piece of tortilla in; it should sizzle immediately.

Fry the tortilla wedges in batches, turning occasionally, until golden and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels to absorb excess oil.

In a large skillet, add the prepared salsa verde over medium heat. Allow it to simmer for about 5 minutes to enhance the flavors.

Add the fried tortilla chips to the skillet and gently toss to coat them in the salsa. Cook for an additional 2-3 minutes until the chips are slightly softened but still retain some crunch.

Serve the chilaquiles on plates, topped with crumbled queso fresco, sliced avocado, a fried egg, and a drizzle of sour cream.