Chilaquiles - cooking recipe

Ingredients

4 boneless skinless chicken breasts
1 onion, quartered
2 garlic cloves
2 onions, finely chopped
1 garlic, minced
12 tomatoes, peeled and seeded and pureed
1 tablespoon cilantro, minced
salt and pepper, to taste
2 tablespoons Tabasco sauce (optional)
4 round corn tortillas
1 cup sour cream (thinned with a small amount of water)
1/2 lb manchego cheese
1/2 lb mozzarella cheese

Preparation

Cut the tortillas into strips.
Cook chicken with a little water, the quartered onion, a pinch of salt and two cloves of garlic. Cover, cook slowly over a medium heat.
Remove cooked chicken from the pan and discard onion and garlic; allow to cool enough to handle.
Sautee the chopped onion and garlic in a little olive oil.
Once the onion is translucent, add tomatoes, cilantro and Tabasco sauce; simmer over medium heat for 10 minutes; salt and pepper to taste.
Shred the chicken and add to the sauce; lower heat and cook for a few minutes to absorb some of the flavors from the sauce. Do not over cook.
Deep fry the corn tortillas. When they are crisp, remove and drain on paper towels.
Assemble the chilaquiles like lasagna. Use a large lasagna pan and layer the following: tortillas, chicken in sauce, thinned sour cream, cheese.
Repeat layers and finish with cheese and sour cream.
Bake at 325 degrees F for about 45 minutes.