PHOENIX -- They say it's so good, it can cure a hangover -- Chilaquiles. Brad May of Over Easy Café showed us how to make them. It's very easy.
16 fried corn tortillas (fry yourself or simply buy tortilla chips)
9 cups ranchero sauce (or a good bottled salsa)
2 cups chicken, diced in 1/2-inch cubes
4 cups shredded cheddar, jack or taco cheese (traditionally made with queso fresco)
4 eggs, any style
Sauté chicken in your favorite 10-inch sauté pan until just warm.
Place a layer of tortillas in your favorite lasagna bakeware. Cover with just enough salsa to cover tortillas, about 1/4 of salsa (about 2 1/4 cups).
Add 1/4 of chicken (about 1/4 cup).
Cover entire pan with 1/4 of cheese (about 1 cup.
Repeat until four layers have been built. Cover with aluminum foil
Bake in 350-degree oven for 20 minutes.
Uncover and bake additional 10 minutes until crust forms.
Let rest for 15 minutes before cutting into serving-size pieces.
In a separate sauté pan, cook egg to your taste.
Place an egg on top of each piece and garnish with sour cream, chives, scallions or nothing at all.