Baked Chilaquiles Rojas

Baked Chilaquiles Rojas

Yield: 8 each entrée servings

Ingredients:

Directions:

  1. Heat oven to 400°F.
  2. Cut the Don Pancho 6-inch Thick White Corn Enchilada Tortilla into quarters, fry at 350°F for 75-90 seconds, drain, and lightly toss with sea salt.
  3. Per order:
    • Toss 20 each quartered tortillas with 6 oz Red enchilada sauce until the chips soften and soak up the sauce.
    • Fill the chilaquiles base into a 6-inch cast iron pan.
    • Top with ½ cup smoked Gouda.
    • Bake for 5-6 minutes to melt and brown cheese.
    • Garnish with 1 Tbsp diced onion and Queso Fresco.
    • Top with 2 soft poached eggs and 3 cilantro leaves. Serve immediately.
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