I made a questionably-authentic, but delicious, batch of chilaquiles for dinner the other night. I had taken a bag of stale tortilla chips from Amanda's brother's graduation party and made these the next night.
I blended some dried Guajillo chiles, that I had boiled, soaked and deseeded, with a few cloves of garlic, four Roma tomatoes, half a white onion, some chicken stock and some water. I then sauteed the sauce for a few minutes to heat it through.
Meanwhile, I grilled three chicken breasts with onion, garlic and cumin, along with salt and pepper. After they had cooked thoroughly, I shredded them with two forks and seasoned them with more finely ground black pepper.
I then layered bits of Queso Quesadilla, tortilla chips, shredded chicken and the sauce.
Into the oven it went, at 375F until the cheese had melted. I then topped the casserole with chopped green onions and sliced black olives and served it with sour cream.
This wasn't my best effort, and I made a few mistakes on the way, but it was pretty good, if not exactly authentic.