From chef Eben Copple, Yardley Inn.
2 cans of whole tomatoes
1 can chipotles in adobo (if you like it spicy; if not, about half a can)
1 pint heavy cream
1 large onion
1 bunch cilantro
3 or 4 large chicken thighs, skin removed
1 pound mild Mexican chorizo, cooked and drained
1 cup sour cream
1 large bag corn tortillas, fried in oil until crispy (or you can use tortilla chips)
1 pound Chihuahua cheese, cut into ½ inch cubes
8 large eggs
Set oven to broil. Put the tomatoes, chipotles, and cream in saucepan and bring to boil slowly.
While the sauce is simmering, slice the onion and put in oven. You want the onion to blacken.
When the onions are nice and charred, remove them from oven and put them in sauce along with the cilantro and the chicken thighs. Set the oven to 400°. Cook chicken thighs for 15 to 20 minutes at a low simmer. Set aside to cool.
Puree sauce, shred chicken thighs and return them to the sauce. Add chorizo and sour cream to sauce and stir well. Layer tortillas in the bottom of pan. Layer sauce on the tortillas and top with cheese. Repeat this twice, ending with cheese. Place raw eggs on top of the chilaquiles and put it in the oven.
Bake the chilaquiles until the cheese melts and the egg whites are set, but the yolks are still a little runny. Top with sour cream and some fresh cilantro. This will quickly become a favorite in your home as it has in mine.