Personally, the best chilaquiles are more moist than soggy—retaining a bit of crunch beneath the sauce. However, there is no right way. Some prefer to retain the most crunch by adding the salsa when serving. Meanwhile, in Guadalajara, the chips are simmered until they break down into a thickened, almost polenta-like consistency. You can adapt the recipe to fit your preferred texture (i.e., more crisp or soft, like enchiladas).