n n Place one chicken breast in a small saucepan and cover with water. Turn the heat to medium-low and cook the chicken breast for 15 minutes or until fully cooked.n n Remove the chicken breast from the cooking water and allow to cool.n n As soon as it is cool to the touch use your fingers to pull the chicken apart into thin 1" long pieces.nnn Preparing the Chilaquilesnn n In a large wide pan, bring the salsa to a boil then immediately reduce the heat to low.n n Add the tortilla chips and stir to coat with salsa.n n Add the shredded chicken and stir to coat with salsa.n n Serve immediately.nnn Servingnn n Divide the chilaquiles into four portions. n n Top each serving with 2 tablespoons of Mexican cream or sour cream, 1 ounce of crumbled ranchero cheese and 3 thinly sliced onion rings. n n Serve immediately. Don’t let the chilaquiles sit or the will get soggy.nn