Chilaquiles

Directions

1. 1
   Cut the tortillas into strips.
2. 2
   Cook chicken with a little water, the quartered onion, a pinch of salt and two cloves of garlic. Cover, cook slowly over a medium heat.
3. 3
   Remove cooked chicken from the pan and discard onion and garlic; allow to cool enough to handle.
4. 4
   Sautee the chopped onion and garlic in a little olive oil.
5. 5
   Once the onion is translucent, add tomatoes, cilantro and Tabasco sauce; simmer over medium heat for 10 minutes; salt and pepper to taste.
6. 6
   Shred the chicken and add to the sauce; lower heat and cook for a few minutes to absorb some of the flavors from the sauce. Do not over cook.
7. 7
   Deep fry the corn tortillas. When they are crisp, remove and drain on paper towels.
8. 8
   Assemble the chilaquiles like lasagna. Use a large lasagna pan and layer the following: tortillas, chicken in sauce, thinned sour cream, cheese.
9. 9
   Repeat layers and finish with cheese and sour cream.
10. 10
    Bake at 325 degrees F for about 45 minutes.