Stack tortillas in thick piles and first cut into strips and then cut the opposite way to make squares or just tear tortillas into smaller pieces.

Toss in a deep frying pan with a thick covering of oil and pan fry until crispy but not like a chip.

While tortillas are cooking chop chilies in adobe sauce finely using a serrated knife or place in a food processor.

Keep the seeds for added heat or remove them, the seeds are very hot!

Add eggs and scramble into tortilla mixture.

Add chicken, half the sour cream and cheese, pour adobe mixture into pan and mix well.

Add salt to taste and then remaining cheese.

Plate Chilaquiles on top of a thick covering of shredded lettuce or cabbage leaves and serve.