Ingredients

• 1.5 pound chicken breast
• 6 guajillo chiles, seeded
• 1 white onion, halved
• 4 garlic, cloves
• 2 cup chicken broth
• 1 teaspoon salt
• 8 corn tortillas, cut into strips
• 2 tablespoon vegetable oil
• 1 cup Oaxaca cheese, shredded
• 0.5 cup Mexican crema
• 4 eggs
• 0.25 cup fresh cilantro, chopped
• 0.25 white onion, thinly sliced
• 2 jalapeño peppers, sliced
• 1 teaspoon ground cumin
• 0.5 teaspoon dried oregano
• 0.25 teaspoon black pepper

Steps

1. Place chicken breasts in a medium saucepan and cover with cold water. Add half the white onion and 2 garlic cloves. Bring to a boil over medium-high heat, then reduce heat and simmer for 12 minutes until chicken reaches an internal temperature of 165°F.
2. Remove chicken from broth and set aside on a cutting board. Reserve 2 cups of the cooking broth and discard the rest. Let chicken cool for 2 minutes, then shred into bite-sized pieces with two forks.
3. While chicken cooks, place dried guajillo chiles in a dry skillet over medium heat and toast for 1 minute, stirring frequently, until fragrant.
4. Transfer toasted chiles to a blender. Add 2 remaining garlic cloves, 1 cup of the reserved chicken broth, salt, cumin, and oregano. Blend on high for 1 minute until completely smooth.
5. Strain the chile sauce through a fine-mesh sieve into a bowl, pressing with the back of a spoon to extract all liquid. Discard solids. Set sauce aside.
6. Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add tortilla strips in batches and fry for 3 to 4 minutes, stirring frequently, until golden and crispy.
7. Transfer crispy tortilla strips to a plate lined with paper towels and season lightly with salt.
8. Wipe out the skillet with a paper towel and return it to medium heat. Add the remaining 1 tablespoon oil and heat for 30 seconds.
9. Pour the chile sauce into the hot skillet and cook for 2 minutes, stirring constantly, until slightly darkened.
10. Add the reserved 1 cup chicken broth to the skillet and stir well. Bring to a simmer over medium heat.
11. Stir in the shredded chicken and cook for 3 minutes until heated through.
12. Add the crispy tortilla strips to the skillet and gently fold them into the sauce for 1 minute until they begin to soften slightly and absorb the sauce.
13. Reduce heat to low. Drizzle the Mexican crema over the entire dish and sprinkle the shredded cheese evenly on top.
14. Cover the skillet and cook for 2 minutes until cheese is mostly melted.
15. Push the mixture aside slightly in the skillet to create 4 small wells. Crack an egg into each well and cover with the lid. Cook for 3 to 4 minutes until egg whites are set but yolks remain runny.
16. Remove from heat. Garnish generously with fresh cilantro, thinly sliced white onion, and jalapeño slices if using. Season with black pepper to taste.
17. Serve directly from the skillet, ensuring each serving includes some crispy tortilla strips, sauce, chicken, melted cheese, and a fried egg. Use a large spoon to scoop portions.