Chilaquiles with Ancho Chili Enchilada Sauce
A few weeks ago I was really craving chilaquiles which is pretty weird but with all of the boxing I've been doing, I had earned some tortilla chips smothered in toppings. We made this on a Friday night so Dave and I also wanted something that was going to be fast to put together. Although we debated making the sauce or just buying it the Ancho Chili Enchilada Sauce in this recipe is 100% worth making. Ancho chilis are smokey and sweet and the complex flavor added a little something extra to the chilaquiles. We switched the recipe up slightly to incorporate some fresh herbs from our patio garden and an ingredient from our CSA basket.
Recipe slightly adapted from Foodie Crush.
For the Chilaquiles
-2 tablespoons canola oil
-4 large eggs
-1 1/2 cups ancho-enchilada sauce recipe below or your favorite canned red enchilada sauce
-4 cups tortilla chips
-6 tablespoons minced chives
-2-3 icicle radishes thinly sliced
-Crumbled goat cheese
-1 avocado diced
-1 lime cut into wedges
For the Ancho-Enchilada Sauce
-2 cups hot water
-4 dried Ancho chiles stemmed and deseeded
-3/4 roughly chopped sweet onion
-1 15-ounce can fire-roasted tomatoes
-4 cloves garlic smashed
-1 tablespoon honey
-2 1/2 teaspoons salt
For the sauce:
In a blender add the hot water and the dried chiles. Allow the chiles to sit for 10 minutes in the hot water then add the onion, fire-roasted tomatoes, garlic, honey, and salt. Blend until smooth.
For the chilaquiles:
In a small skillet prepare the eggs however you would like in the canola oil -- I cooked mine over easy and then set them aside. You could also poach the eggs in a small saucepan.
Heat a large non-stick skillet over medium heat and add the Ancho Chile Enchilada Sauce. Next, add the chips and toss them evenly to coat. Top the tortilla chips with the cooked eggs, chives, icicle radishes, avocado, lime, and goat cheese. Serve out of the skillet.