Place tortillas on a rimmed baking sheet in one layer.
Bake the tortillas until they are crisp, which should take about 12 minutes.
While the tortillas are baking, warm up some oil in a 4- to 6-quart Dutch oven over medium-high heat.
Add onion to the Dutch oven and cook it until it's lightly golden and tender, stirring now and then, for about 5 minutes.
Stir in the diced tomatoes and green chiles, tomato sauce, ¾ cup water, chipotles, and salt into the Dutch oven and bring the mixture to a simmer.
Add the baked tortillas into the Dutch oven. Stir them in and cook until the tortillas have softened, about 3 minutes.
Stir cilantro into the mixture.
Take the chilaquiles off the heat.
Spray a large nonstick skillet with nonstick spray and heat it up.
Cook eggs in the skillet sunny-side up.
Place chilaquiles into 4 shallow bowls or plates.
Top each serving with a fried egg and ¼ of an avocado.
Sprinkle cheese over each serving.
Notes
Serving Size: ¾ cup chilaquiles, 1 fried egg, ¼ avocado, and 1 tablespoon cheese6 Points (2022/2024 Plan)MyWW Points: 6 Blue Plan and 10 Green Plan6 WW Freestyle Points and 10 Smart PointsWe are not associated with Weight Watchers/WW in any way. Double check points on their official calculator.