16 (6-inch) corn tortillas, cut into 8 wedges
¼ cup vegetable oil
5 dried guajillo chiles, stemmed, seeded, and torn into ½-inch pieces (⅔ cup)
1 (28-ounce) can whole peeled tomatoes
1 cup finely chopped red onion, divided
1 poblano chile, stemmed, seeded, and chopped
1 jalapeño chile, stemmed, seeded, and chopped
3 garlic cloves, peeled and chopped
8 sprigs fresh cilantro
1½ pounds boneless, skinless chicken breasts, trimmed
1½ cups chicken broth
4 ounces queso fresco, crumbled (1 cup)
1 avocado, halved, pitted, and cut into ½-inch pieces
2 radishes, trimmed and sliced thin
2 tablespoons minced cilantro
Sour cream, optional
If you can’t find guajillo chiles, you can substitute Anaheim or New Mexican chiles instead.
Start by making the tortilla chips. Adjust oven racks to the upper-middle and lower-middle positions and heat oven to 425º. Divide the tortillas evenly on two rimmed baking sheets. Drizzle each sheet with 2 tablespoons of oil, sprinkle with ¼ teaspoon of salt, and toss until evenly coated. Spread out the tortillas and bake, stirring occasionally, for about 15-20 minutes, or until the tortillas are golden and crisp. Rotate the pans halfway through.
While the tortillas are baking, toast the guajillos in a 12-inch cast-iron skillet set over medium heat. Cook for 2-6 minutes, stirring frequently. Transfer the guajillos to a blender and pulse until finely ground, 60-90 seconds. Add the tomatoes with their juice, ¾ cup onion, poblano, jalapeño, garlic, cilantro sprigs and ¾ teaspoon of salt to the blender. Blend until very smooth, an additional 60-90 seconds.
If needed, pound the ends of the chicken breasts to create an even thickness. Add the chile and tomato mixture to the skillet, along with the broth. Bring to a simmer over medium-high heat. Nestle the chicken into the sauce, then reduce heat to a gentle simmer. Cover and cook for 10-15 minutes, or until the chicken reaches 160º, flipping the chicken halfway through.
When the chicken is cooked through, transfer it to a cutting board and let cool slightly. Once cool, use two forks to shred the chicken into bite-size pieces. Meanwhile, increase the heat to medium and simmer the sauce until it has thickened and reduced to 4 cups, about 6 minutes.
Add the chicken back to the sauce and cook until warmed through, about 2 minutes. Remove from heat and stir in the tortillas. Cover and let sit until the tortillas have softened slightly, 2-5 minutes.
Sprinkle the chilaquiles with queso fresco, avocado, radishes, remaining onion and minced cilantro. Serve immediately.