INGREDIENTS
- 3 tablespoons vegetable oil
- 2 large white onions, sliced ¼ inch thick (divided use)
- 3 cups jarred tomatillo Salsa (1 ½ 16-ounce jars) or homemade
- 3 cups chicken stock
- 1 1/2 cups (6 ounces) shredded Mexican melting cheese (such as Chihuahua) or Monterey Jack, brick or mild cheddar (divided use)
- 12 ounces tortilla chips, preferably thick, homemade-style ones (such as those from a tortilleria or a Mexican grocery store)
- 3/4 cup Mexican crema, creme fraiche or sour cream thinned with a little milk or cream
- 1/2 cup freshly grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan (optional)
- A handful of cilantro leaves, for garnish
- 6 sunny-side-up eggs for serving (optional)
INSTRUCTIONS
Preheat your oven to 300 degrees. In a large (4-quart) pot, heat the oil over medium-high. Add about 2/3 of the onion and cook, stirring regularly, until richly browned, 8 to 10 minutes. Add the salsa and broth and bring to a rolling boil. Turn off the heat and stir in 2/3 of the shredded cheese.
Pour the chips into a 13x9 inch baking dish and cover with the sauce, gently pressing the chips into the sauce, breaking up larger pieces, so that all of the chips are coated. Sprinkle with the remaining 1/3 of the shredded cheese. Cover the baking dish with foil, being careful not to let the top of the chips touch the foil. Slide into the hot oven to heat through, 8 to 10 minutes. When the chilaquiles are bubbling, remove from the oven, drizzle with the crema and sprinkle with the remaining onion. Top with the queso aňejo and cilantro, and the optional sunny side up eggs. Serve without hesitation.
