Get the onions quartered and chopped and then prep the tomatoes.
Mince the cilantro.
Slice the cheeses into thin slices.
Cut the tortillas into strips, but not too wide.
Cook chicken with a little water, pinch of salt, the quartered onion and 2 cloves of garlic. Cover and slowly cook over medium heat. You are basically steaming the meat.
Cook until the chicken is cooked through and tender. Put chicken on a plate and let it cool for a while until you can shred it in very small pieces with your hands or a fork.
Throw out the garlic and onion. They were only used to add additional flavor.
Make a tomato sauce or buy your favorite prepared tomato sauce if you are in a hurry.
To make a quick homemade tomato sauce, saute the chopped onion and garlic in a little olive oil. When the onion is translucent, add the tomatoes, cilantro and optional tobasco sauce. Cook over medium heat for 10 minutes.
Taste and season with salt and pepper.
Add the shredded chicken back to the sauce, lower heat and cook for a few minutes so the shredded chicken can absorb some of the flavors from the tomato sauce. Don't let the sauce cook to long. You don't want the chicken to dry out.
Fry the corn tortillas:
Deep fry corn tortillas. When they are crisp, remove and place them on sheets of paper towels to remove excess oil .
Assemble the Chilaquiles like a lasagna:
Use a big lasagna pan and layer the following:
1 - A layer of tortillas.
2 - A layer of chicken in sauce.
3 - A few spots of sour cream diluted in water.
4 - Cheese on top
Repeat by doing the same for next layer and finish with cheese and some sour cream.
Cook in the oven approximately 45 minutes at 335 degrees F.
Serve with a salad or some refried beans and save some chips to serve with the Chilaquiles.