In a large pot, cook the tomatoes, onion, garlic and chiles in water. Once it boils, leave it five more minutes. Remove from fire.

In a medium pan, heat the Sabrosano oil, adding the sauce to fry and the chicken seasoning to taste.

Put the tortilla chips in a deep container, add the sauce and stir until the tortilla chips are completely covered. Add the chicken and stir again.

Serve the mixture in a plate, adding cream and decorate with panela cheese.