Preheat oven to 350°

Cut all tortillas in quarters

Line oven racks or you can line cookie sheets and place all of the tortillas in 1 single layer. Do not over lap tortillas.

Bake tortillas for approx 10 to 15 min. Then turn over all tortillas a bake for another 5 to 10 min.

In the mean time, in a med stock pot fill half of the pot with water and put to boil.

Then add all of the dried chiles in boiling water. Cook for 5-8 min. Just enough to soften the chiles and release their lovely flavor.

reserve 1 cup of the water used and drain the rest. Place the dehydrated chilies, garlic, onion powder, salt and reserved liquid in a blender. Blend well for at least 4 minutes.

Get a large skillet and heat 1&1/2 tsp oil.

Once the oil is ready add the baked tortillas and mix well with the oil. Make sure to lightly coat all of them. Fry for 1 min.

Get a good colander to strain all of the chili sauce and pour it over the tortillas. If you need to add a few tablespoons of water to take out all the sauce from the blender thats fine. Make sure to secrete all of the sauce and throw away any seeds left in your colander. I use a flour colander I find it to be the best kind to use so no small seeds can get in your sauce.

Toss the sauce and coat all of the tortillas. Remove from heat.

Now you can use the remaining oil and fry eggs to top the cilaquiles if you like they are not necessary (but the yolk does work very well with the sauce)

Lastly top with your shredded cheese. I always use Cotija cheese which is a dry Mexican cheese. It can be found in any Mexican market and some big chain grocery stores.

To set up your plate you pile some chilaquiles, then add you egg/eggs if using. Top of with cheese.