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1
To make Red Chile Sauce, remove stems, seeds, and veins from chile pods. Place in colander; rinse well with cool water.
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2
Place chiles in 3-quart saucepan; add enough water so chiles are just covered. Heat water to boiling. Reduce heat; cover and simmer about 20 minutes. After 10 minutes, turn chiles over with tongs to make sure chiles soften evenly. Drain cooked pods; cool before blending.
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3
In blender, combine 2 1/2 cups water, the cooled chile pods, flour, salt and garlic. Cover; blend until smooth. Strain sauce through fine mesh strainer into bowl to remove skins and seeds; discard skins and seeds. Stir in tomato sauce. Taste; if necessary, season with additional salt.
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4
To make Chilaquiles, cut corn tortillas into quarters. In 10- to 12-inch skillet, heat oil over medium heat. Add tortilla pieces; fry until crunchy.
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5
Reduce heat to low. Add 2 cups of the Red Chile Sauce; mix just until all tortillas are coated. Stir in chicken; top with Oaxaca cheese. Cook just until cheese is melted. Remove from heat. Sprinkle with green onions and queso fresco cheese; garnish with cilantro.
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