Chilaquiles

• 2 (28-ounce) cans whole tomatoes
• 1/2 cup Sriracha
• 3 tablespoons vegetable oil
• 2 medium red onions, thinly sliced
• 4 cloves garlic, minced
• 1 pound tortilla chips (fried, not baked)
• Salt and freshly ground black pepper
• 2 cups shredded cooked chicken
• 1/2 cup (2 ounces) crumbled cotija or feta cheese
• Chopped fresh cilantro, for garnish

1. In a large food processor or blender, puree the tomatoes with their liquid and Sriracha until smooth.
2. Heat the oil in a large deep pan or castiron skillet over medium-high heat.
3. Add the onions and saute until they start to soften and brown slightly, about 8 minutes.
4. Add the garlic and cook until aromatic, another minute or so.
5. Pour in the tomato mixture and bring to a gentle boil.
6. Lower the heat and simmer until slightly thickened, stirring occasionally, 5 to 7 minutes.
7. Add the tortilla chips, stirring to coat with the sauce, using caution to avoid breaking them up as much as possible.
8. Heat thoroughly for 1 to 2 minutes, allowing the chips to absorb some of the sauce.
9. Season with salt and pepper to taste.
10. Plate the chilaquiles, spooning over any remaining sauce.
11. Top with the chicken, cheese, and cilantro.
12. Serve immediately.

tomatoes, sriracha, vegetable oil, red onions, garlic, tortilla chips, salt, chicken, crumbled cotija, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/chilaquiles-379496 (may not work)