Grilled Chicken Chilaquiles

Season the chicken halves with salt and coat them in fire‑roasted salsa; place in a container, cover, and refrigerate overnight to marinate.

Preheat a gas grill for indirect heat (about two‑thirds of the burners on) and grill the marinated chicken for about 60 minutes, turning once, until the internal temperature reaches 165°F; let rest, then pull the meat off the bones and shred.

While the chicken grills, cut the corn tortillas into quarters.

Heat about 2 tbsp of vegetable oil in a large skillet to a shallow depth and fry the tortilla pieces until lightly browned but not fully crisp; drain on paper towels and sprinkle with salt.

In a large, grill‑safe pan, combine the red enchilada sauce with half of the shredded chicken; stir to coat.

Add the fried tortilla pieces to the sauce‑chicken mixture and toss to coat evenly; add more sauce if needed.

Return the pan to the grill and cook indirectly for 20 minutes, stirring once.

During the last 5 minutes, sprinkle shredded pepper jack cheese over the top and allow it to melt.

Remove from heat and top with diced avocado, chopped scallions, and a sprinkle of cotija cheese.

Serve hot, optionally with extra salsa or a fried egg.