Easy Chilaquiles Rojos

In large skillet set over medium-high heat, heat olive oil. Stir in enchilada sauce, tomato sauce, cream, chicken bouillon and ½ tsp adobo seasoning; bring to a boil. Reduce heat to medium-low. Cook, stirring occasionally, for 12 to 15 minutes or until thickened and flavors are married. Reduce heat to low and keep warm.

Meanwhile, in large high-sided skillet set over medium heat, heat vegetable oil. In batches, cook tortilla wedges, turning once, for 3 to 4 minutes or until lightly golden and crisp. Using slotted spoon, transfer to paper towel–lined baking sheet. Sprinkle with remaining adobo seasoning.

Stir 1/2 cup queso fresco into rojo sauce in skillet. Cook, stirring, for 1 minute. Stir in tortilla chips; fold until coated in sauce. Remove from heat.

Garnish with avocado, remaining queso fresco and cilantro. Serve immediately with lime wedges (tortilla chips will soften quickly and become soggy if not enjoyed right away).

Note: Stir shredded chicken, pulled pork or shredded beef into chilaquiles in Step 3, or serve topped with 1 fried egg per serving.