Red Chilaquiles With Chicken

tomatoes

jalapeño chile, or 2 serranos, seeded for a milder sauce and chopped

chopped onion, soaked for a few minutes in cold water, drained and rinsed

garlic cloves, halved, green shoots removed

canola oil

to 1 cup water, chicken or vegetable stock, as needed

Salt

large chicken breast, poached and shredded about 2 cups shredded meat

corn tortillas, toasted and coarsely broken up, or 2 cups baked tortilla chips

crumbled queso fresco or feta cheese

chopped cilantro

small red or white onion, cut into thick rings, soaked for five minutes in cold water, then drained, rinsed and dried on paper towels