Anna 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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Chilaquiles Base
Toppings
Method
Chilaquiles Preparation
Prepare the Tortillas
Preheat your oven to 375°F (190°C). Cut the corn tortillas into quarters and arrange them in a single layer on a baking sheet. Bake for 10-12 minutes until crispy.
Layer the Ingredients
In a baking dish, spread a thin layer of red enchilada sauce on the bottom. Layer half of the baked tortilla pieces, followed by half of the Monterey Jack cheese. Pour half of the remaining enchilada sauce over it. Repeat the layers with the remaining tortillas, cheese, and sauce.
Toppings Preparation
Make the Poblano Hollandaise
Roast the poblano peppers over an open flame until charred. Remove the skin, seeds, and stem, then chop finely. In a saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the chopped poblanos, then add the lemon juice, salt, and pepper. Continue whisking until the sauce thickens slightly.
Cook the Eggs
While the chilaquiles are baking, cook the eggs to your preference (poached or fried). Season with salt and pepper.
Assemble the Dish
Remove the chilaquiles from the oven and let cool for a few minutes. Top with crema, cooked eggs, diced avocado, cotija cheese, and fresh cilantro. Drizzle with the poblano hollandaise sauce before serving.
