Preheat your oven to 350°F (175°C). If using corn tortillas, slice them into triangles and arrange in a single layer on a baking sheet. Bake for 10-12 minutes until golden brown and crispy. Skip this step for store-bought chips.

In a medium saucepan, combine low-sodium chicken broth, three-quarters of the salsa verde, and a splash of water over medium heat. Bring to a gentle boil, stirring occasionally. Cook for 2 minutes, then stir in half of the shredded Mexican cheese until melted. Simmer until sauce thickens slightly.

Transfer tortilla chips to an oven-safe skillet or large baking dish. Pour prepared salsa mixture over chips, ensuring they are well coated. Sprinkle remaining cheese on top. Lower oven temperature to 325°F (160°C) and bake for 8-9 minutes until cheese is melted and bubbly.

While baking, heat a skillet over medium heat and add bacon. Cook until crispy, about 5-7 minutes, and set aside on paper towels. In the same skillet, fry the eggs for 2-3 minutes or until whites are set and yolks remain runny.

Top the baked chilaquiles with crispy bacon and fried eggs. Drizzle with remaining salsa verde, then garnish with cilantro and avocado slices if desired. Serve straight from the skillet.