Classic Mexican Chilaquiles (Verdes or Rojos)

Cut the corn tortillas into quarters so they fry evenly and achieve a uniform crunch.

Heat a generous layer of oil in a large skillet over medium heat until shimmering but not smoking.

Fry the tortilla pieces in batches, turning occasionally, until crisp and golden on all sides.

Transfer the fried tortillas to a paper towel–lined plate and season lightly with salt.

Carefully discard excess oil from the skillet, leaving a thin coating. Add the salsa and bring it to a gentle simmer over medium-low heat.

Add the crispy tortillas to the simmering salsa and gently toss to coat. Cook briefly until the tortillas soften slightly while retaining some texture.

If using shredded chicken, fold it in and cook just until warmed through.

Serve immediately, finishing with queso fresco, sour cream, avocado slices, chopped onion, and fresh cilantro.