Line a baking sheet with paper towels and set aside.

1. Pour 1/2 inch of oil into a large, heavy-bottomed skillet and heat over a medium-high flame until almost smoking.
   
   
2. Fry the chips in batches until crisp. Stir them frequently to promote an even color and prevent burning.
   
   
3. Place the chips on paper towels to drain as they are finished.
   
   
4. Drain the excess oil from the pan, then add the salsa and heat to a simmer.
   
   
5. Add the chips to the pan and carefully stir to coat each chip with the salsa.
   
   
6. Sprinkle in the chicken and fold gently to incorporate.
   
   
7. Spoon the chilaquiles onto serving plates and top each with onions, queso fresco, sour cream and cilantro.
   
   
8. Serve immediately.