||To make the sauce, add the green tomatoes, garlic and habaneros to a saucepan and cover with fresh water.
||Bring to a boil and cook for 5-8 minutes until the tomatoes are tender. Blend the sauce.
||Transfer the sauce to a saucepan and simmer while adding the tortilla chips. Stir often, avoiding damaging the chips.
||Serve the chilaquiles and top them with shredded chicken, sour cream, fresh cheese, onion slices and cilantro.