Additional Prep:

1. Pre-heat oven to 400 degrees Fahrenheit
2. For the Vegan Edition: Mix 2-3 tbsp. of green sauce with cashewmilk yogurt along with 1/2 tsp. salt.  Set aside and use in place of sour cream.

Making the Chilaquiles:

1. Pour oil into a pan until you have 1 inch. of the pan is filled up (I used a cast iron pan).  Heat to 325 degrees Fahrenheit.
2. Cut each tortilla in half, then in triangles, the shape of tortilla chips.
3. When the oil is ready, drop one batch of chips into the pan.  Deep fry for 5-5 1/2 mins. until the chips brown and crisp up.  Remember to take them out 30 secs. before you think they will be done.  The chips will continue cooking and browning for 30 -45 secs. after being removed from the oil, hence the precaution of taking them out a bit early.  Repeat until all the tortillas are fried.
4. Arrange one batch of the chips close together in a baking dish so that there is very little gap between them.
5. Sprinkle a handful of cheese, jalanenos, pineapples and black beans.  
6. Drizzle about 1/4 cup green and red sauce over the chips–don’t drown the chips in sauce.  It will turn the chips soggy and unappealing.  Also taste your green sauce and adjust amount used if it’s especially tangy.
7. Layer another batch of chips over the first batch of toppings. Then repeat previous steps, adding cheese, followed by jalapenos, pineapples and beans, then the sauces and finally the sour cream.
8. Place in the pre-heated oven for 5-6 mins.  
9. Turn off oven and serve Authentic Mexican Chilaquiles Rojos e Verde.