The base of this dish is the sauce, so therefore is the only thing that changed from my last recipe. (this sauce is very spicy so be careful with the amount of peppers that you put on it)
Ingredients:

-For the red sauce: (this kind of peppers are very spicy, so be very careful with the amount that you use

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

1-2 chile de árbol

1 chile Morita

1/2 medium onion

2 cloves garlic

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 red sauce: into a large skillet or large pan, roast the onion, garlic, the jitomates and the peppers till you get a little of charcoal. When you get some dark in the previous ingredients, put them into the blender with the chicken stock and blend very well. Pour 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