I don't think this is a strictly "new" recipe because I am sure we've made them before, but since there is no blog post about it, and I made a few innovations in the recipe I used I include it here.
Chilaquiles are a spicy Mexican dish (sometimes used as a hangover cure). I based mine on this recipe from the New York Times cooking pages. Rather than using canned tomatoes I used a bit of tomato sauce I had left over from another recipe, and then cut up two whole tomatoes. I put them in a blender with a bit of jalapeño pepper, chopped garlic, and chopped onion. When it looked like gazpacho I poured it into a skillet to heat. While the salsa heated I poached two chicken breasts. Once the chicken was poached I shredded it and placed it in the skillet with the salsa, then crushed up some tostada shells we had left from a post-Thanksgiving Chalupa dinner and added them to the mix as well. Once everything was heated together they were served with shredded cheese and sour cream.
This is a good recipe for using up any kind of tortilla chips or shells that are starting to stale, or for the crumbs at the bottom of the bag.