Quarter tortillas.

Place tortillas on prepared baking sheet and spread into a single layer.

Bake in hot oven until tortillas are crispy, 8-12 minutes, flipping once halfway through.

Carefully remove from oven.

While tortillas bake, continue recipe.

Remove husks from tomatillos, rinse again, and cut into 1/2" dice.

Halve lime. Cut one half into wedges and juice the other half.

Halve and peel onion. Cut halves into 1/4" dice.

Pat chicken dry and season both sides with piri piri seasoning (use less if spice-averse).

Place a medium pot over medium-high heat and add 2 tsp. olive oil.

Add tomatillos, onions, garlic, and 1/2 cup water to hot pot. Stir to combine and bring to a simmer.

Once simmering, stir occasionally until vegetables are tender, 5-7 minutes.

Remove from burner and transfer tomatillo mixture to a blender.

Add cilantro (no need to stem), 1/4 tsp. salt, 2 tsp. olive oil, and 1 tsp. lime juice (to taste). Blend until desired consistency. If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.

If you prefer not to use a blender, mash with a fork. Some larger chunks may remain.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

Remove from burner. Transfer chicken to a plate. Let cool, at least 5 minutes.

After 5 minutes, or once chicken is cool enough to handle, shred chicken using two forks, or hands.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil.

Add chicken (to taste) and 3/4 the salsa (reserve remaining for garnish) to hot pan. Stir to combine and bring to a simmer.

Once simmering, stir in chips until coated, 30-60 seconds.

Remove from burner. Evenly top with cheese and let melt.

Plate dish as pictured on front of card, topping chilaquiles with remaining salsa. Garnish with sour cream. Squeeze lime wedges over to taste. Bon appétit!