In a large fry pan or cazuela over medium-high heat, warm 1 tbs of canola or safflower oil until it is shimmering but not smoking. Pour in the red chilaquiles salsa all at once and stir vigorously. Reduce the heat to low and cook, uncovered, until the sauce thickens, about 10 minutes. Add more liquid if necessary.
Just before serving, carefully stir 1/2 lb. of thick tortilla chips and cilantro into the sauce and continue cooking until softened but not mushy, about 5 minutes. Taste and adjust the seasonings with sea salt.
Scoop the mixture into a warmed serving dish or onto warmed individual plates. To garnish, spoon on sour cream and scatter diced onions and last but not least queso fresco on top. Serves 4.