We followed this recipe: http://www.foodandwine.com/recipes/chipotle-chilaquiles. We had 13 fresh 5-inch diameter white corn tortillas, which we cut into 6 pieces (2″ x 1″ strips), tossed in olive oil, and then baked single layer on 2 baking sheets at 425 for 10 mins (tossed halfway), based on these instructions: https://blog.williams-sonoma.com/baked-chilaquiles/ We also simmered 1 skinless, boneless chicken breast in chicken broth-flavored water (about 1 tsp Better Than Bouillon in 2 cups water), plus more water to top off the chicken while simmering. (July 2017)
Note: The tortilla chips quickly soak up the sauce and become soggy, so we submerged only half of the chips into the sauce. (We set aside the remaining chips – still crispy and dry – and the remaining sauce separately for a later meal.) We plated the sauced chips, topped with shredded poached chicken (about ¼ cup per serving), garnished with shredded manchego cheese (substitute for oaxacan or chihuahua cheese) and some cilantro, and served immediately.
Cooking Adventures 