Anna’s Baked Chilaquiles V 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 the Oven
Preheat your oven to 375°F (190°C).
- 2
Prepare Tortillas
Cut the corn tortillas into quarters and set aside.
- 3
Layer Ingredients
In a large baking dish, layer half of the quartered tortillas, half of the Red Enchilada Sauce, and half of the Monterey Jack Cheese. Repeat this layering with the remaining tortillas, sauce, and cheese.
Toppings Preparation
- 4
Prepare Poblano Hollandaise
Roast the poblano peppers over an open flame or under a broiler until charred. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skins, remove the seeds, and blend with 1 cup of the crema until smooth. Set aside.
- 5
- 6
Cook Eggs
While the chilaquiles are baking, prepare the eggs to your liking (poached, fried, or scrambled).
- 7
Slice Avocado
Cut the avocado in half, remove the pit, and slice the flesh. Set aside.
- 8
Assemble and Serve
Once the chilaquiles are done baking, remove from the oven. Top with the cooked eggs, dollops of the poblano hollandaise, sliced avocado, fresh cilantro, and crumbled Cotija cheese. Serve hot.
