About 2 handfuls of tortilla chips per person (I make my own chips)
Sauce for 4 servings:
1 lb (500g) fresh tomatillos
2 tbsp. (30g) chile piquin/chile serrano
1 tsp. salt (4g) or to taste
1 clove garlic
Toppings: 1 cup cooked, shredded chicken (112g)
1 avocado, chopped 1/2 onion, sliced
Chopped cilantro
1 cup shredded cheese (115g)
Remove the husks, wash and boil the tomatillos, about 10 minutes. Drain and discard water. In the same saucepan, puree the tomatillos along with the garlic using an immersion blender.
Grind the chiles and salt together in a molcajete. Stir in the tomatillo puree. Warm the sauce for approximately 30 seconds in the microwave right before you assemble your chilaquiles. Arrange the shredded chicken over the chips. Pour some of the warm sauce over the chicken and chips, and top with the avocado, onion, cilantro and cheese.