Ingredients:

- For the green sauce:

½ kg tomates (the real name of the red one is "jitomate")

1-2 green peppers  ("chile verde", no jalapeño)

1/2 medium onion

2 cloves garlic

fresh cilantro leaves and stems

Salt to taste

1lt of chicken stock or a cube of "knorr suiza" diluted in a lt of water 

-  For the chilaquiles:

12-15 corn tortillas, cut into pieces of the same size and left to dry slightly 

Vegetable oil for frying

2 cups shredded cooked chicken (optional)

crumbled queso fresco or cut into small cubes

1/2 cup Mexican crema or sour cream

- Instructions:

Start by making the salsa verde: into a medium saucepan, put water to boil and when it starts put the green tomates, the green peppers and let in cook till the green tomates begins to change of color put it out of the water and combine the with the onion, and garlic into a blender . Cover with the chicken stock blend. Poul a little of oil into an empty saucepan and

hit the fire at low range till it smokes, then add the sauce of the blender and cook till it starts to boil. Reduce the heat and let it cook for 5 minutes 

In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat. Once the oil is hot, fry the tortillas in batches until they are golden and crispy. Remove them with a slotted spoon and place them on paper towels to drain excess oil.

Once it is all set up,  serve into a deep bowl an amount of fried tortillas, pour the sauce till you like and add your shredded chicken, the cream and the cheese.

You can also add frijoles refritos or a fried egg