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For the tomato chile sauce:
1 28-ounce can whole tomatoes
3 jalapeños, stemmed and chopped
1/2 onion, chopped
1 clove garlic, chopped
1 tablespoon lard or vegetable oil
1/2 teaspoon salt
For the chilaquiles:
1 cup chicken broth
7 ounces corn tortilla chips
1/2 cup leftover chicken
2 tablespoons Mexican queso fresco, crumbled
1/2 onion thinly sliced
1/4 cup sour cream
Handful of cilantro
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