2 onions diced
6 cloves garlic sliced
2 tablespoons vegetable oil
7 cups stock*
7 cups leftover shredded beef, chicken, pork, turkey.
10 ounces frozen corn kernels
1 Jar 16oz. Religious Experience Salsa (you pick the heat)
1 tablespoon salt
1/4 teaspoon fresh ground pepper
6 corn tortillas cut into thin strips (1/4 inch)
1 cup sour cream for garnish
1/4 cup sliced green onions for garnish
6 sprigs cilantro for garnish

*Since this may be from leftovers make a stock from whatever meat you are using or use chicken or beef bullion, in Mexico they use a lot of Knorr products

1. In a large saucepan over medium heat, sauté onion and garlic in oil until softened and translucent (4 to 5 minutes). Add stock, meat, corn, salsa, salt, and black pepper. Reduce heat to low and simmer, uncovered, for 45 minutes.

2. While chilaquiles simmer, heat oven to 350 degrees F. Toast tortilla strips on a baking sheet in the oven until dried out and lightly browned (12 to 15 minutes); reserve.

3. Serve in a shallow soup bowl, topped with toasted tortilla strips, sour cream, green onions, and cilantro sprigs. Also good with a couple of fried eggs on top.