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[quote=Anonymous]Chilaquiles.

Cut 6 to 10 corn tortillas into 1" strips.  This works better if they're stale.  If they're not, throw them on a cookie sheet in the oven for 10 min. or so.  
Chop 1 large onion or two small ones.  Fry up the onions with some oil in a large skillet, preferably oven-safe, preferably cast-iron.  When the onions start to get soft, add the tortilla strips and keep frying and stirring.

When it's all browned and getting crispy, throw in your leftover chicken (or steak, or some chorizo), cut-up or shredded.  If you don't have that much chicken, or if you're vegetarian, you can also throw in canned black or pinto beans (rinsed and drained) or even some browned portabello mushrooms.  Once that's mixed in, add one jar of your favorite salsa.  Red or green, hot or mild, whatever you like.  It works better if it's one of the liquidy salsas, not super-chunky.  
Mix that up and let it cook for a few minutes.  Top with cheese (Mexican queso blanco is best, but you can use shredded jack cheese or whatever you like).

In a pinch or a hurry, you can stop at this point and serve it up.  But it'll be better if you throw it in the oven for 20-30 min.

If it's breakfast time, serve with eggs on the top or on the side.  If it's dinner time, this can be either a main or a side dish.  
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