If you like enchiladas, you'll love this Chilaquiles recipe!

Do you like enchiladas? Chilaquiles are basically the same ingredients, but with a lot less work and Chef Hugo Ortega from Hugo's and Caracol is sharing his secret on the best way to prepare this traditional Mexican dish.

- 1/2 cup corn oil, divided
- 1/4 cup white onion
- 6 cups corn tortilla chips
- 4 cups tomatillo sauce (recipe follows)
- 3 cups grilled chicken breast, large dice
- 12 eggs

Heat 1/4 cup of the oil in a large nonstick skillet over medium heat. Crack the eggs two at a time into the pan and cook until done (2 to 3 minutes for slightly runny sunny-side-up eggs).

Meanwhile, heat remaining oil in a large sauté pan until simmering. Add onion and saute for one minute, add tortilla chips and sauté for 30 seconds more, stirring often. Add tomatillo sauce, mix well and cook for 30 seconds more. Add grilled chicken, incorporate ingredients and cook for one minute more. Divide chilaquiles among the plates. Top each plate with two eggs. Garnish with fresh sliced radish, sliced onion, fresh cheese, fresh cilantro leaves, beans, and guacamole.

For garnish:
- 2 radishes, thinly sliced
- 1/4 cup sliced white onion
- 1/2 cup fresh crumbled cheese
- 1/4 cup cilantro leaves
- 1/2 cup bean puree
- 1/2 cup guacamole

Green tomatillo sauce:
- 1-1/2 lbs green tomatillos
- 1/4 cup chopped white onion
- 1 garlic clove
- 1 small serrano pepper
- 1/4 cup chopped cilantro
- Pinch cumin
- Pinch black pepper
- 3 Tbsp. corn oil
- Salt to taste

Remove tomatillos from shell and wash with warm water. Place in a pot and cover with water, and bring to boil over medium high heat. Remove from heat and strain all liquid. Place tomatillos in blender with remaining ingredients except oil - do not add any liquid. Preheat a small pan over medium high heat and add the oil and let it heat. Add the salsa and cook until salsa has a thick consistency or desired texture. Season to taste with salt and pepper. Place on the side until needed.

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