Chilaquiles

Ingredients:

16 oz red enchilada sauce

8 oz corn tortilla chips (thicker chips work better)

5 oz queso fresco or cotija cheese

Small bunch of fresh cilantro

1 lime

4-6 Eggs

Sprinkle of salt and pepper

Additional supplies:

Small sauce pot

Oven safe dish

Medium sized skillet

Directions:

Preheat the oven to 400 degrees (F). Using a fork, break up the queso fresco into crumbles, and tear the cilantro leaves from the stem (discard the stems).

In a small saucepan, heat the enchilada sauce over medium heat for 3-4 minutes until it starts to lightly bubble. Remove from heat.

Place tortilla chips in an oven safe dish and pour the enchilada sauce over the chips. Carefully stir the chips until they are evenly coated, then spread the chips into one even layer.

Take half of the crumbled queso fresco and sprinkle it over the chips. Place in the oven and bake for 5 minutes.

While the chilaquiles bake, heat a medium nonstick skillet over medium heat. Once the skillet is hot, crack the eggs into the skillet and season lightly with salt and pepper.

Cook the eggs for 2 minutes, until the egg whites are no longer translucent. Add 2 tbsp of water into the skillet and cover with a lid for 1 minute. Remove lid and remove from heat.

Take dish out of the oven. Carefully place the cooked eggs on top of the chips, sprinkle with the remaining queso fresco and cilantro. Finish by squeezing the juice of half a lime on top and serve immediately!

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 3