Heat the Salsa Verde:
In a skillet, heat the salsa verde over medium heat until it begins to simmer. Add a pinch of salt to taste.
Add the Tortilla Chips and Chicken:
Toss one portion of the fried tortilla chips into the salsa verde, stirring gently to coat all the chips. Add half of the shredded chicken to the skillet and stir to combine. Cook for about 2-3 minutes, allowing the chips to absorb some of the salsa but still remain slightly crispy.
Plate:
Transfer the chicken chilaquiles verdes to one half of the plate.
For the Chicken Chilaquiles Rojos:
Heat the Salsa Roja:
In another skillet, heat the salsa roja over medium heat until it begins to simmer. Add a pinch of salt to taste.
Add the Tortilla Chips and Chicken:
Toss the remaining fried tortilla chips into the salsa roja, stirring gently to coat all the chips. Add the remaining shredded chicken and stir to combine. Cook for 2-3 minutes, allowing the chips to absorb some of the salsa while keeping a slight crunch.
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