Chilaquiles

This is the pitch perfect way to use up restaurant acquired chips--the ones that have been made with real tortillas.  If you order a basket and you have them leftover, I highly recommend this way of using them up.

I use an enchilada sauce as the base:

• 1 1/2 tablespoons vegetable oil or corn oil
• 1 medium onion,chopped fine (about 1 cup)
• 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
• 3 tablespoons chili powder
• 2 teaspoons coriander
• 2 teaspoons cumin
• 1/2 teaspoon  salt
• 2 teaspoons granulated sugar
• 2 cans tomato sauce (8 ounces each)
• 1/2 cup chopped fresh cilantro leaves
• 1 can (4 ounces) pickled jalapeños, drained and chopped (about 1/4 cup)

You can add a can of chopped tomatoes to this to make it more full bodied.
Then you layer sauce, chips, cheese, more sauce, and so on.
The top is covered with a  mixture of 1/2 cup sour cream, 1/2 cup milk, and it is baked at 375 degrees for 30 minutes or so.  The key is the balance of sauce to chips.  If you want some of the chips to be recognizable--like in the photo--less sauce.  If you like it more of a porridge, then more sauce.