We had about 3 cups of leftover tortilla chips, but no salsa on hand. We followed this recipe: https://www.thekitchn.com/chilaquiles-recipe-268271
For the salsa, we had to adjust based on our pantry (and lower volume of tortilla chips). Our modifications: 14.5 oz can diced (no salt) tomatoes in lieu of fresh; 2 garlic cloves; 1 small onion (or shallot); 1 small serrano and 2 shishito peppers in lieu of 1 jalapeño; and ¾ cup low-sodium chicken broth (divided into ½ cup for sauce and ¼ cup in reserve). If you use vegetable broth, this easily can be a vegetarian dish. Also, we served scrambled eggs (4 eggs plus 1 Tbsp milk) on top. (Sept. 2020)
Cooking Adventures 