Anna’s Baked Chilaquiles Recipe
Layers of baked corn tortillas, Monterey Jack cheese, & red enchilada sauce. Finished with crema, house-made poblano hollandaise, cotija cheese, two eggs, avocado, & cilantro.
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Ingredients
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Tortilla Layer
Toppings
Method
Preparation of Tortilla Layer
- 1
Preheat Oven
Preheat your oven to 375°F (190°C).
- 2
Prepare the Corn Tortillas
In a skillet, lightly toast the corn tortillas on both sides until they are pliable but not crispy. Set aside.
- 3
Assemble the Tortilla Layer
In a baking dish, layer 4 corn tortillas on the bottom. Spread 1 cup of red enchilada sauce over the tortillas, then sprinkle 1/2 cup of Monterey Jack cheese. Repeat this process two more times with another 4 tortillas, 1 cup of sauce, and 1/2 cup of cheese each time, finishing with a final layer of tortillas topped with the remaining red enchilada sauce and cheese.
Baking and Preparing Toppings
- 4
Bake the Chilaquiles
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- 5
Make the Poblano Hollandaise
Roast the poblano peppers over an open flame or in the oven until charred. Remove the skin, seeds, and stem, then blend the peppers with the crema until smooth. Adjust seasoning to taste.
- 6
Cook the Eggs
While the chilaquiles are baking, fry or poach two eggs to your preference.
Serving
- 7
Plate the Dish
Once the chilaquiles are baked, remove them from the oven. Top with the cooked eggs, slices of avocado, a generous drizzle of poblano hollandaise, and a sprinkle of cotija cheese and fresh cilantro.
- 8
Serve
Serve the baked chilaquiles hot, and enjoy!
