Chicken Chilaquiles

Bring a pot of water to a boil. Add 1 tablespoon of salt to the water and chicken breast. Bring chicken to a boil, cover and lower to a simmer. Simmer for 10 minutes, or until done. Remove from water and set aside to cool. Once cool to the touch, shred the chicken using a fork.

Line a baking pan with paper towels and set aside. Pour 2 inches of vegetable oil into a heavy-bottomed pot and heat to 375ºF over medium-high heat. Working in batches, fry the tortilla wedges, turning them with a skimmer or fork so they don’t stick together. Transfer the chips to paper towel lined pan to drain and cool. (Give the oil time to return to 375ºF between batches.) 

In a skillet heat enchilada sauce to a simmer and add the shredded chicken. Add the chips, tossing gently until they have absorbed enough sauce and become soft, but be careful not to break the chips. Sprinkle with shredded cheese and let it melt. 

Divide the chilaquiles among plates, top with cilantro and enjoy!