I love chilaquiles. It is my go to for take out mexican. I figured out a way to make it at home and keep it a little crisp.

I put some boneless chicken breasts, chopped onion and poblano pepper in the crockpot. I added adobo seasoning, cumin, and chipotle chili powder. I put in enough chicken stock to just barely cover. 6 hours on low. I strained off the broth. I shredded the chicken and put it in a skillet with some red enchilada sauce and let it simmer for 20 minutes.

I lined a sheet pan with foil and sprayed it with cooking spray. I covered the foil with tortilla chips and ladeled on some enchilada sauce. I topped the sauce with some of the chicken and covered the whole thing with shredded oaxaca cheese and baked at 425 until the cheese was melted.