20 medium-size corn tortillas
1/2 cup vegetable oil, or as needed
6 ancho chiles, seeded,
deveined and soaked in hot water until soft
4 roma tomatoes, roasted and peeled
2 large cloves garlic, peeled
1/2 medium white onion, peeled
1 cup chicken broth, or as needed
1 1/2 cups shredded jack cheese
1 chicken breast, poached and shredded
1onion, thinly sliced
1 cup sour cream
Method:Cut the tortillas into strips or wedges.
Heat oil in a saucepan, add the tortilla strips, and fry until crisp.
Remove and drain on paper towels.
Place the chiles, tomatoes, garlic and onion in a blender and puree until smooth.
Pour the mixture into the same saucepan used to fry the tortillas, bring to a boil,
lower heat, and cook for about 15 minutes.
Add salt to taste.
Place the tortilla strips in the hot sauce, add the chicken broth and cook until most
of the sauce has been absorbed.
Distribute the shredded cheese and chicken over the chilaquiles.
Garnish with onion rings and serve with sour cream.