The first thing to do is to cut the tortillas in a triangular shape. While you cut them, add some oil to fry in a pan and wait until it is hot.
Add the triangular tortillas and fry them well until they are golden and crunchy. Remove them and put them on absorbent paper to get rid of excess oil. Save them for later.
To prepare the pot, add water, the tomatoes, and the chilies to a pan. Put it on the stove and let it boil.
While it’s still fresh, put it in a blender and add the garlic and the onion. Blend until getting a sauce.
In a pot, add the olive oil and the sauce that you have just blended. If you prefer a creamier consistency, pour it through a strainer. Also add the branch of epazote and remember to add salt and pepper.
Let it boil for approximately 5-7 minutes so that it gets a thicker consistency.
After this time, add the fried tortillas and let them cook on the stove for a few more minutes so that way the flavors mix well.
Finally, serve the chilaquiles on a deep dish and place the chicken meat on top. Scatter the cream, the cheese, and the onion overtop of it. Crush the cilantro leaves.