In a saucepan, boil tomatillos and jalapeños for about 10 minutes until soft. Drain and let cool.

In a blender, combine the boiled tomatillos, jalapeños, onion, garlic, cilantro, and salt. Blend until smooth.

In a skillet over medium heat, add the green salsa and bring to a simmer.

Add the tortilla chips to the skillet and gently stir to coat them with the salsa. Cook for about 2-3 minutes until chips are slightly softened.

Remove from heat and sprinkle shredded cheese on top. Cover the skillet for a minute to melt the cheese.

Transfer the chilaquiles to a serving dish. Drizzle with Mexican crema, garnish with cilantro, and add avocado slices.