Chilaquiles, a fancy name for “let’s use up that leftover whatever.” This one, we’ll use chicken or turkey. And a few shortcuts.
4-5 corn tortillas, cut in half and sliced into half inch strips.
Tomatillo verde sauce, Herdez sauce is a good brand.
Shredded chicken from a rotisserie chicken or leftover turkey
Sour cream or Mexican crema
Shredded Mexican blend cheese.
Preheat oven to 375 degrees, put the tortilla strips in the oven on a cookie sheet to crisp. Watch them and take them out and stir to crisp evenly. Don’t let them turn brown and burn.
To assemble, put a layer of crisped tortillas, a layer of shredded meat, a layer of cheese and some of the tomatillo sauce, just enough to moisten. Build about two layers of everything and top off with a layer of crema. Bake about 20 minutes until heated through. Serve hot.
You could probably also use leftover shredded pork or beef.