Instructions

• Prepare ingredients: cut the 10 corn tortillas into strips or triangles. Peel the white onion and slice it into very thin rings, then separate the rings into individual layers. Set the 1 cup shredded chicken breast, 2 cups red sauce, 1/3 cup heavy cream, 1 cup grated/crumbled cheese, and 1/2 cup finely chopped coriander within reach.
• Pour enough neutral-flavored vegetable oil into a skillet for shallow frying (enough to coat the tortilla pieces). Heat the oil over medium-high until it shimmers and a small piece of tortilla sizzles on contact.
• Fry the cut tortillas in batches until golden brown and crisp, turning as needed so they brown evenly. Use only the oil necessary and avoid overcrowding the pan.
• Remove fried tortillas with a slotted spoon and place them on a plate lined with absorbent paper to drain excess oil. Lightly season the hot tortillas with a pinch of salt if desired.
• In a saucepan, pour in the 2 cups red sauce and heat over medium. If the sauce is too thick, add a little water a tablespoon at a time to reach a pourable consistency; do not over-dilute. Taste and season with salt and ground black pepper as needed.
• Before removing the sauce from the heat, add the 1 cup shredded chicken to the simmering sauce and stir until the chicken is heated through, about 1–2 minutes.
• Add the fried tortilla pieces to the sauce and chicken, then quickly toss or stir so the tortillas are coated. Mix only until the tortillas are coated and begin to soften slightly—do not leave them in the sauce so long that they become soggy.
• Immediately ladle or plate portions of the sauced tortillas and chicken onto plates.
• Drizzle each portion with the 1/3 cup heavy cream (divide evenly across servings). Sprinkle the 1 cup grated/crumbled cheese and the 1/2 cup finely chopped coriander over each plate.
• Finish by arranging some of the thin onion rings on top, add a final grind of black pepper or a small additional pinch of salt if desired, and serve the chilaquiles immediately.