Step 1

Preheat the oven to 400F.

Step 2

Stack the corn tortillas (4 pieces at a time) on top of each other and evenly cut them into eighths. Each tortilla will turn into 8 small triangle wedges.

Step 3

To crisp them up, lightly spray both sides of the tortillas with cooking spray oil and place them in a single layer on two large baking sheets.

Step 4

Bake until golden brown and crispy, about 3-4 minutes on each side. Set aside.

Step 5

In a blender, add onion, garlic, jalapeño, lime juice, cilantro, and salsa verde. Blend until smooth, about 1 minute.

Step 6

In a large skillet, heat oil over medium heat until hot and sizzling, about 1 minute. Slowly pour in the sauce mixture and stir well. Bring it to a simmer, then reduce the heat to low. Cover and let the sauce simmer for 6-8 minutes, stirring occasionally. Add salt to taste. Turn off the heat and set aside.

Step 7

Add the baked tortilla chips on top of the sauce and toss well to coat.

Step 8

Add your favorite toppings including a drizzle or dollops of sour cream, cotija cheese, onion, avocado, and cilantro. Serve immediately.