If we want a fresher dish we can directly sauté the tomatoes and garlic and skip the oven step, but the roasted touch suits the dish very well.
The tortillas in the oven can get burnt after 15 minutes. You must watch them carefully after the min. 15 in order to get them crunchy, not burnt.
It is essential that the chilaquiles are crunchy. When the tortillas are added to the cooking, don't let them to overcook; they just have to be combined with the rest of ingredients and get warmed.
If you cannot find corn tortillas you can replace them by natural corn nachos. Their ingredients must be: corn,oil and salt.
We can also add guacamole at the end, instead of avocado dice.
As an accompaning sauce, chipotle or pico de gallo sauces work very well. In a more contemporary version, a sauce made of tahine, lime or lemon juice, turmeric, water and salt adds another layer of complexity.