It is important to deep fry the tortilla strips, because if you don't they dissolve in the boiling sauce plus the deep fried still gives it a bit and maintains some type of texture.
For really LAZY people or people who are in a hurry you can skip the deep frying the strips and just use prepackaged "Tostadas" and tear them into segments or use tortilla chips.
Before I begin I posted this to show a nice lady who's myspace name is "Precious" how to make some good "Chilaquiles" since she wanted to know :) So here you go "Precious" I told you I was gonna show it to you and I kept my word hope it turns out good for you to.
-6 dried "Chile Guajillos" (if you want it spicy) or 6 dried "Chile California" (if you want it really mild or not spicy at all)
-4 roma tomatoes
-2 cloves garlic peeled
-About 1 teaspoon salt and probably more to taste later
-1 teaspoon ground cumin
-½ teaspoon ground cloves or you can grind them in a spice grinder
-1 teaspoon black pepper ground
-½ pound or more Fresh Mexican Cheese crumbled (I use the one from "Los Altos" brand that is sold fresh in the creameries)
-1-2 teaspoons dried oregano crumbled well with hand
-¼ onion finely minced.
Ingredients for rest of recipe:
-9-11 corn tortillas cut in half then into strips
-Oil to deep fry
-¼ onion minced
(1)Cut the tops of the dried chilies, open in half and remove seeds and veins.
(2)Put dried chilies in a small pot along with tomatoes and salt. Cover with enough water to submerge a little not a lot. Bring to a boil for 10 minutes then let it rest 20 minutes in water.
(3)Put the boiled stuff along with the liquid in a blender along with 2 cloves garlic and blend until liquefied.
(4)Strain it through a strainer and press and move the strained content to try to get as much sauce out of it as possible you can even add a little water to the strained stuff to get the most you can through.
(5)Add the cumin, cloves, and pepper then set aside.
Directions for Cheese Topping:
(1)Crumble the cheese, add oregano, add minced onion and mix well
Directions for rest of it:
(1)Deep fry the strips of tortilla in batches, then set aside in a plate with paper towels or a big dish
(2)Pour out almost all oil then in a large pan heat a little bit of oil, sautee onion until translucent and really fragrant.
(3)Pour in sauce and bring to a boil for 5 minutes.
(4)Taste it and add more salt if necessary, if the sauce is bland at this point and you don't salt it IT WILL RUIN YOUR WHOLE DISH BECAUSE WHEN YOU ADD THE STRIPS OF DEEP FRIED TORTILLA IT ABSORBS A LOT OF THE SAUCE SO IT WILL BE BLAND NO MATTER HOW MUCH SALT YOU ADD LATER.
(5)Add tortilla strips and fold in gently until sauce starts to thicken and it absorbs some sauce, turn of heat your done.
(6)Serve with refried beans, and eggs on the side with the "Chilaquiles in the middle and maybe a tall glass of milk.