I don't have time to type out the other recipe but I did a search and found it for you.
Chilaquiles
1 lb boneless skinless chicken breast
1/4 onion, thinly sliced
1 garlic clove, crushed
salt to taste
2 1/2 cups water
10 ounces corn chips (tortilla chips)
1 1/2 lbs Monterey Jack cheese, coarsely shredded
Green Sauce
2 lbs tomatillos, outer husk removed
3 jalepeno peppers, seeded
1 cup water
3 Tbsp olive oil
1/3 cup onions, finely chopped
3 garlic cloves, finely chopped
1/3 cup cilantro, chopped
Salt to taste
Garnish
8oz sour cream
1 cup green onion, thinly sliced
For the Chilaquiles
1. In a medium sized saucepan, place the chicken breasts, onion, garlic, salt, and water. Bring the liquid to a boil, reduce heat, and simmer for 20 minutes or until the chicken is cooked.
2. Strain the cooking liquid, and when the meat is cool enough to handle, shred it finely. Set aide.
3. Divide the tortilla chips among 8 individual ramekins and spoon one tablespoon of green sauce in each ramekin.
4. Divide the shredded chicken among the ramekins, and top with the shredded cheese. Bake the ramekins in a pre-heated 350 F oven for 20 minutes, or until the cheese is brown and bubbly.
5. Serve the chilaquiles immediately, accompanied by sour cream, green onions, and the remaining green sauce.
Green sauce
1. Combine the tomatillos, jalepenos, and water in a medium sized pan and bring to a boil. Reduce the heat and simmer for 10 minutes or until the tomatillos are tender. Set aside until cool.
2. Transfer the cooled tomatillo mixture into a blender and process until pureed.
3. Heat the oil in a saute pan, add the onions, garlic, and tomatillos puree. Saute for 10 minutes, stirring occasionally, or until the moisture has evaporated. Add the salt and cilantro to puree.