Heat the red enchilada sauce or salsa in a medium-sized skillet over medium heat until it begins to simmer. Stir occasionally and season with salt and pepper, if needed.

Gently add the tortilla chips to the skillet with the sauce. Toss them carefully to coat them evenly, ensuring they absorb the flavor without becoming too soggy. Let them simmer for about 2 minutes.

If using shredded chicken, add it to the skillet and toss it lightly with the chips and sauce to warm through.

In a separate skillet, heat vegetable oil over medium heat. Crack the eggs into the skillet and cook until the whites are set, and the yolks are slightly runny, or to your desired doneness.

Transfer the coated tortilla chips to serving plates. Top each plate with a fried egg.

Sprinkle crumbled queso fresco, sliced onion rings, and chopped cilantro over the dish. Add a dollop of sour cream or avocado slices, if desired.

Serve immediately while warm, accompanied by a side of refried beans or fresh fruit for a complete meal. Enjoy your delicious and vibrant chilaquiles!