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Add canned tomatillos and chilies to a blender with onions, garlic, and cilantro.
Add half a cup of water and blend for a minute or until you have a smooth sauce. Set aside.
Heat ¼ cup oil in a medium pan. Working in batches fry the tortillas until nicely crispy.
Remove fried tortillas to a plate lined with a paper towel to absorb excess oil.
Heat 2 teaspoons oil in a large pan over medium heat. Add the green sauce and powdered chicken stock.
Season with salt and cook, stirring occasionally until slightly thickened.
Add the fried tortilla chips and mix to coat evenly. Cook for about 3-4 minutes (depends how crispy you want your chilaquiles).
Serve and garnish with cream, queso fresco, and onions.