Chilaquiles

Directions

1. 1
   In a large food processor or blender, puree the tomatoes with their liquid and Sriracha until smooth.
2. 2
   Heat the oil in a large deep pan or castiron skillet over medium-high heat.
3. 3
   Add the onions and saute until they start to soften and brown slightly, about 8 minutes.
4. 4
   Add the garlic and cook until aromatic, another minute or so.
5. 5
   Pour in the tomato mixture and bring to a gentle boil.
6. 6
   Lower the heat and simmer until slightly thickened, stirring occasionally, 5 to 7 minutes.
7. 7
   Add the tortilla chips, stirring to coat with the sauce, using caution to avoid breaking them up as much as possible.
8. 8
   Heat thoroughly for 1 to 2 minutes, allowing the chips to absorb some of the sauce.
9. 9
   Season with salt and pepper to taste.
10. 10
    Plate the chilaquiles, spooning over any remaining sauce.
11. 11
    Top with the chicken, cheese, and cilantro.
12. 12
    Serve immediately.