Step by step

Method

4 steps

1. 1

   Warm 2 cups red enchilada sauce or smooth red salsa with ½ cup chicken or vegetable broth in a wide skillet over medium until gently bubbling — about 3–4 minutes. It should look loose enough to coat chips, not paste-thick.

2. 2

   Add 8 cups sturdy tortilla chips and fold gently just until coated, 1–2 minutes. Pull off heat while some edges still look crisp — over-soaking turns them to mush.

3. 3

   In a separate nonstick skillet, heat 1 tablespoon oil over medium and fry 4 eggs to your liking (3–4 minutes for set whites and runny yolks).

4. 4

   Divide the chilaquiles among plates. Top each with an egg, crumbled queso fresco (½ cup total), crema or sour cream, thinly sliced white onion, cilantro, and avocado. You want saucy red chilaquiles with some crisp chip edges and a fried egg on top — not soggy tortilla mush or dry uncoated chips.