Chilaquiles

Did this a bit differently than the recipe called for due to lack of blender. The sauce was supposed to be smooth, but I actually really liked the chunky version. Might add a few more veggies and an extra chile next time.

Chilaquiles
Adapted from Cook's Country June/July 2015
5 dried guajillo chiles, stems and seeds discarded
1 (28 oz.) tin whole tomatoes, broken up
1 poblano chile, minced (seeds discarded)
1 jalapeño, minced (seeds discarded)
3 Tbsp. garlic paste
1/2 c. fresh cilantro, chopped (divided)
1 onion, chopped
1 1/2 c. chicken broth
500g skinless, boneless chicken breast
10 corn tostadas, broken in quarters
100g feta cheese, crumbled
3 green onions, sliced
1 avocado, chopped

1. Toast the guajillo chiles until dark and fragrant. Cool and grind.
2. Combine tomatoes, guajillo, poblano, jalapeño, garlic, 1/4 c. cilantro, onion, and chicken broth in pot. Bring to a boil and add chicken. Reduce heat and simmer until chicken is done. (15-20 minutes)
3. Remove chicken and shred.
4. Increase heat and cook until sauce thickens. Return shredded chicken to pot and stir into sauce.
5. Stir in tostada pieces. Cover for a couple minutes until chips soften a bit.
6. Top with remaining cilantro, cheese, green onions, and avocado.
7. Serve with lime wedges and sour cream.

Here's how I'd change it up next time:

Better Chilaquiles
5 dried guajillo chiles
1 dried chipotle chile
2 (14 oz.) tins fire-roasted diced tomatoes
1 jalapeño chile
1 poblano chile
3 Tbsp. garlic paste
1 onion
1/2 c. cilantro
1/2 tsp. cumin seeds, bruised
1/2 tsp. coriander seeds, bruised
1 1/2 c. chicken broth
1 c. frozen corn
500g chicken
12 tostadas or equivalent tortilla chips
150g feta cheese
2 green onions
1 lime
guacamole
sour cream
radishes (optional)