Preheat and prepare the tray
Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper and set aside.

Prepare the broth
If using powdered chicken broth, dissolve it in water and bring to a simmer. Taste to ensure it’s flavorful and lightly salted.

Char the onion
Hold the red onion over an open stove-top flame, turning until the outer layer is lightly roasted.

Make the sauce
In a blender, combine:

• Guacamole salsa
• Chipotle peppers
• Chicken broth
• Roasted onion
• A pinch of salt

Pulse until smooth, leaving just tiny flecks of onion and pepper.

Cook the chicken
Place chicken thighs in a pressure cooker and pour in enough sauce to fully cover them. Cook under pressure for about 40 minutes, until the meat is tender and falling off the bone.

Shred and coat the chicken
Remove the chicken from the bones, return the meat to the pressure cooker, and stir so it’s well coated with the sauce.

Fry the tortilla chips
Cut each tortilla into 6 even triangles. Fry in hot oil, flipping to crisp both sides. Remove just before they turn too dark, as they’ll continue cooking slightly after leaving the oil. Sprinkle with a pinch of salt.

Assemble the nachos
Spread the tortilla chips evenly on the prepared tray. Spoon chicken and sauce over the chips, using a light hand to keep the chips crisp.

Add the cheese
Sprinkle Oaxaca and Cotija cheeses generously and evenly over the top.

Bake
Place the tray in the oven and bake until the cheese is fully melted, about 15 minutes.

Fry the eggs
While the nachos bake, heat a thin layer of oil in a pan. Fry the eggs over-easy until the whites are set but the yolks remain runny.

Finish and serve
Remove the chilaquiles from the oven, top with the fried eggs, and serve immediately. Offer extra sauce on the side for dipping.