To make chilaquiles rojos and verdes, use one cup of the ancho-tomatillo salsa (or any other red salsa of choice) and one cup of salsa verde. Divide the fried tortillas and chicken in half, and cook them separately in each salsa. To serve, place on each plate some of the chilaquiles rojos and the chilaquiles verdes.
Likewise, I add chicken to mine for a heartier meal, but you can serve them without the chicken, or with beef, beans, sautéed vegetables or scrambled eggs instead.
Chilaquiles with ancho-tomatillo salsa | www.homesicktexan.com