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
- 1
Preheat Oven
Preheat your oven to 375°F (190°C).
- 2
Prepare Tortillas
Cut the corn tortillas into quarters and set aside.
- 3
Layer Tortillas and Sauce
In a large baking dish, spread a layer of red enchilada sauce on the bottom. Layer half of the tortilla quarters over the sauce, then sprinkle half of the Monterey Jack cheese on top. Repeat with another layer of enchilada sauce, remaining tortilla quarters, and remaining cheese.
Baking
- 4
Bake the Chilaquiles
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
Finishing Touches
- 5
Prepare Eggs
While the chilaquiles are baking, poach or fry the eggs to your liking.
- 6
Assemble the Dish
Once the chilaquiles are done, remove from the oven and let cool slightly. Top with crema, poblano hollandaise, cotija cheese, and the poached or fried eggs. Slice the avocado and arrange it on top, then sprinkle with fresh cilantro.
