To make the ancho-tomatillo salsa, in a dry skillet heated on high, toast the ancho chile on each side for about 10 seconds or until it starts to puff. Fill the skillet with enough water to cover the chile. Leave the heat on until water begins to boil and then turn off the heat and let the chile soak until soft, about 30 minutes. Once hydrated, discard the soaking water and rinse the chile.

Meanwhile, place the tomatillos under the broiler and turning once, cook for 10-12 minutes or until blackened. (If using canned tomatillos, skip this step.)

Place the ancho chile, blackened tomatillos, garlic and 1 cup of water in a blender and blend until smooth, about a minute. Add salt to taste. You should have about 2 cups of salsa. If you have less, add a bit more water.

To make the chilaquiles, in a large skillet heat about 3/4 inch of oil on medium high until it’s 325 degrees. Line a baking sheet with paper towels. In batches, place the quartered tortillas into the hot oil and fry about one minute per side or until light brown and crisp. Remove fried tortillas with a slotted spatula and place on the paper-towel-lined sheet. Repeat until all the quartered tortillas have been fried.

Remove the skillet from the heat and pour out all but one tablespoon of oil, discarding the rest. Place the skillet back on the burner and heat to medium-low. Pour in the salsa, and cook the salsa for 2 minutes or until warm. Add the chicken (if using) and the chips and gently stir to coat the chips in the salsa. Cover the skillet, turn down the heat to low, and cook for 2 more minutes.

Serve with cilantro, Cotija cheese, sour cream and lime wedge.