Peel and wash tomatillos under warm water. Peel and slice in halves.
Slice onion into large pieces.
Place unpeeled garlic onto baking sheet.
Slice jalapeños in half lengthwise.
Place tomatillos, onions, and jalapeños in a bowl. Toss with oil, salt, and pepper.
Spread all ingredients onto baking sheet. Roast for 5-7 minutes until tomatillos are softened and slightly charred. Remove peels off of garlic.
Transfer roasted ingredients to a food processor. Add cilantro and lime juice. Pour in vegetable stock. Puree until smooth.
To make chilaquiles, heat about 2 cups of salsa in a large pan.
Add tortilla chips and stir to coat in salsa. Cook for 5 minutes until chips are soft, but not mushy. Sprinkle with cheddar cheese. Place under a broil until melted.
Garnish with avocado, crema, cotija cheese, and cilantro. Season with salt and pepper to taste.