Ingredients:

For the Chilaquiles Verdes:

10-12 corn tortillas, cut into triangles

1 ½ cups salsa verde (store-bought or homemade)

1 cup cooked, shredded chicken

1/2 cup crumbled queso fresco

1/4 cup Mexican crema or sour cream

1/4 cup fresh cilantro, chopped

1 tbsp vegetable oil

Salt to taste

For the Chilaquiles Rojos:

10-12 corn tortillas, cut into triangles

1 ½ cups salsa roja (store-bought or homemade)

1 cup cooked, shredded chicken

1/2 cup crumbled queso fresco

1/4 cup Mexican crema or sour cream

1/4 cup fresh cilantro, chopped

1 tbsp vegetable oil

Salt to taste

Toppings (Optional for Both):

2 eggs (fried or scrambled)

Sliced avocado

Pickled jalapeños

Sliced onions

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