This is a delicious any time of day meal, but it's egg-ceptional for breakfast topped with a fried egg. The green chile sauce, the crispy corn tortillas, the melted cheese, all come together for a satisfying meal you'll want to enjoy again and again.
Purée green chile, garlic cloves, onion, salt, chicken bouillon, cumin with 2 cups of water, reserving the rest for later. Heat a large pan on stovetop with just enough olive oil to coat the bottom of the pan. Once hot, add chile purée. Add one to two cups more water, depending on how much you want to make. In separate small bowl, whisk together masa harina with approximately 4 Tbsp. of water, then add to chile sauce and mix together. This will thicken the sauce. (Other options include adding about a cup of sour cream, or adding 2 Tbsp. of flour to the greased pan and letting it cook for a few minutes before adding the chile purée.) Let come to a boil, lower heat and let simmer for about 10 minutes.
Cut desired amount of corn tortillas into strips or triangles and fry until crispy. Remove from pan and let excess oil drain. Place tortilla chips back into a skillet. Pour desired amount of chile sauce over them. Add chopped onion and shredded cheese of your choice. Mix to combine and serve immediately with a fried egg on top. Garnish with chopped fresh cilantro and crumbled queso freesco and enjoy!