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1
Preheat the oven to warm.
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2
Put the tortilla strips on a baking sheet and let them dry out in the oven for about 5 minutes.
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3
Meanwhile, put 1 inch of oil in a large deep heavy skillet over medium heat.
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4
Remove the tortilla strips from the oven and raise the oven temperature to 350F.
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5
When the oil is hot, add some tortilla strips and cook until almost crisp.
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6
Remove and drain on paper towels.
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7
Repeat with the remaining tortilla strips.
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8
Carefully drain all but 2 tablespoons oil from the skillet.
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9
Set the skillet over medium-high heat and add the garlic, onion, and chiles and cook, stirring, until softened, about 3 minutes.Add the tomatoes, cook until softened, then stir in the chicken stock.
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10
Bring to a boil, then lower the heat and simmer until thickened, about 20 minutes.
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11
Season with salt and pepper, then stir in the eggs.
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12
Coat the bottom of a glass or ceramic baking dish with some of the sauce.
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13
Put an even layer of tortilla strips on top of the sauce and sprinkle the cheese on top of the tortilla strips.
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14
Repeat this layering, ending with sauce and cheese.
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15
Cover with foil and bake until the cheese bubbles, about 20 minutes.
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16
Cool slightly, garnish with crema and cilantro, then cut into squares and serve.
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17
Add 1 1/2 cups shredded cooked chicken, turkey, beef, or pork to the simmering tomato sauce.
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18
Proceed as in the original recipe.
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19
Do not stir the eggs into the sauce, but make the chilaquiles without them.
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20
Instead, top each serving of chilaquiles with a fried egg.
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21
Omit steps 4 and 5, but make sure your skillet is ovenproof.
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22
After the sauce has thickened, remove it from the heat and stir in the tortilla strips and cheese.
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23
Bake, uncovered, for 20 minutes, cool slightly, then scoop onto serving plates and garnish as directed.
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24
Omit steps 4 and 5.
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25
Divide the tortilla strips among serving plates and top with the tomato sauce, cheese, crema, and cilantro.
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26
Serve immediately.
