I just had chilaquiles, which I have never made, but still love. They are not easy to find in your run of the mill Mexican restaurant, but when I find them, I order them. My favorite is chicken chilaquiles with green sauce, cheese and crema, but my Mexican students have made some for me, and they are invariably with a red sauce, and spicier! I have a fear of frying, so I will probably either bake the strips, or cheat and use tortilla chips. Here is the closest to what I like – I found it on The Food Network
For tortilla strips:
3 cups vegetable oil
2 (8-ounce) packages corn tortillas, cut into 1/2-inch-wide strips
1 large onion chopped
1 (14 1/2-ounce) can chicken broth
1 1/4 pounds shredded cooked turkey meat (4 cups)
3 cups roasted tomatillo salsa, recipe follows
6 ounces Monterey Jack, shredded (1 1/2 cups)
1/4 cup creme fraiche or sour cream
1 1/2 tablespoons milk
1/2 cup fresh cilantro sprigs
3 ounces queso fresco or feta, crumbled
Heat oil in a 3 1/2-quart flameproof nonreactive shallow casserole or deep skillet to 375 degrees F. Fry tortillas in batches, turning occasionally, until golden, about 1 minute, and transfer to paper towels to drain (return oil to 375 degrees F between batches). Carefully pour off all but 1 tablespoon hot oil into a large metal bowl to cool before discarding.
Preheat oven to 375 degrees F. Cook onion in oil in casserole over moderately high heat, stirring, until softened. Add broth and turkey and simmer, uncovered, stirring, until liquid is reduced to about 1/2 cup, about 15 minutes. Add 2 1/2 cups salsa and bring to a boil. Remove from heat and toss with Monterey Jack and tortilla strips.
Bake chilaquiles, uncovered, in middle of oven until bubbling, about 15 minutes. Whisk together creme fraiche and milk. Serve chilaquiles topped with creme fraiche, cilantro, and cheese.
Roasted Tomatillo Salsa:
1 1/2 pounds fresh tomatillos or 3 (11-ounce) cans tomatillos
5 fresh serrano chiles
3 garlic cloves, unpeeled
1/2 cup fresh cilantro
1 large onion, coarsely chopped
2 teaspoons coarse salt
If using fresh tomatillos, remove husks and rinse under warm water to remove stickiness. If using canned tomatillos, drain and measure out 2 cups. Broil chiles, garlic, and fresh tomatillos (do not broil canned) on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes.
Peel garlic and pull off tops of chiles. Puree all ingredients in a blender.
Yield: 3 cups
Alternately, you could just buy Tomatillo Salsa!