This is one of favorite Mexican dishes. The sauce differs from place to place The following is the sauce recipe that I use. I make it in advance. I put boneless chicken breast, sliced red pepper, poblano pepper and onion into the crockpot with 1/2 cup of sauce and enough water to cover and cook on low for 6 hours. I used a slotted spoon and transfer the peppers and onions to a skillet, then the chicken to a bowl to cool. When the chicken is cool enough to handle I shred it and add it to the skillet with the veg and add in the rest of the sauce and simmer for 20 minutes. I place my chips on an oven proof plate and top that with the chicken mixture and add on some grated cotija cheese and broil until the cheese is melted. Then top with your favorite toppings. For me it is cilantro, radish, avocado, sour cream and lime juice.

Chilaquiles sauce

3 Guajillo chilies seeds removed

1 Ancho Chile seeds removed

4 Roma tomatoes

1 Clove garlic

1 tsp Cumin

½ tsp Chipotle chili powder

1/4 Onion

2 tbls Vegetable oil

Bring the chilies, tomatoes and 6 cups of water to a boil over medium high heat. Boil for 10 minutes. Transfer the chilies, tomatoes and about  1/2 a cup of the water to a blender. Add the garlic clove, spices and the onion to the blender. Blend for a couple of minutes until you have a smooth sauce. Heat up the 2 tablespoons of vegetable oil in a pot over medium heat. Once the oil is hot and sizzles add the sauce and let fry for a couple minutes. Add salt and more of the spices to taste. Then reduce heat to low and simmer for about 10 minutes.