My goodness, now my stomach is growling and it's 10:30pm! Thanks for that Tammy & Mora...
I throw the tomatillos with some onion, cilantro, salt, serrano chiles into a pot until they boil. Then they go into the blender. After making a puree, put a little bit of oil into a frying pan, dump the puree in there with a little chicken boullion powder. Sometimes the tomatillos make it too watery, so adding this last process is to thicken it up a bit. If the tomatillos are too tart, add a pinch or two of sugar.
Awwww maaaaan, I am craving chilaquiles now!