Chilaquiles: A Traditional Mexican Breakfast

Ingredients:

* 1 pound boneless, skinless chicken breasts * 6 ancho chilies, seeded, deveined, and soaked * 4 cups chicken broth * 1 tablespoon olive oil * 1 onion, chopped * 2 cloves garlic, minced * 1 (28-ounce) can diced tomatoes (undrained) * 1 (4-ounce) can green chilies, diced (undrained) * 1 teaspoon ground cumin * 1 teaspoon dried oregano * Salt and pepper to taste * 12 corn tortillas, cut into strips * 1/2 cup chopped fresh cilantro * 1 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C). 2. Place the chicken breasts in a large pot with enough water to cover. Bring to a boil over high heat, reduce heat to low, and simmer until the chicken is cooked through, about 10 minutes. Remove the chicken from the pot and let cool. 3. While the chicken is cooking, prepare the ancho chilies. Remove the stems and seeds from the chilies and discard. Cut the chilies into 1-inch pieces. 4. Place the chicken broth in a medium saucepan and bring to a simmer over medium heat. Add the ancho chilies and simmer for 20 minutes, or until the chilies are soft. 5. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more. 6. Stir in the tomatoes, green chilies, cumin, oregano, salt, and pepper. Bring to a simmer and cook for 10 minutes, or until the sauce has thickened. 7. Add the tortilla strips to the skillet and stir to coat in the sauce. Cook for 5 minutes, or until the tortilla strips are soft and heated through. 8. Shred the chicken and add it to the skillet. Cook for 5 minutes more, or until the chicken is heated through. 9. Pour the chilaquiles into a 9x13-inch baking dish. Sprinkle with cilantro and cheddar cheese. 10. Bake for 10 minutes, or until the cheese is melted and bubbly. Serve immediately.

Tips:

* For a spicier dish, use more ancho chilies. * If you don't have any ancho chilies, you can substitute another type of dried chili, such as guajillo or pasilla. * You can also add other toppings to your chilaquiles, such as sour cream, avocado, or salsa. * Chilaquiles can be made ahead of time and reheated when you're ready to serve.