Red Chilaquiles for a Crowd

Chilaquiles are a Mexican breakfast and brunch classic and the addition of Las Palmas Red Enchilada Sauce makes them a simple dish to feed a crowd.

2 servings

1 tablespoonsvegetable oil

⅓large red oniondiced

⅓ 28-ounce canLas Palmas Enchilada Sauce or homemade red chile sauce

⅔ cupschicken stock

2 ⅔ ouncesshredded Colby cheese

4 ouncesthick homemade-style tortilla chips

cilantro leavesfor garnish

⅕ cupcrumbled queso fresco

2sunny-side-up eggs for servingoptional

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Preheat your oven to 300 degrees.
In a large stockpot, heat oil over medium-high. Add about 2/3 of the onion and cook, stirring regularly, until richly browned, 8 to 10 minutes. Add sauce and broth and bring to a rolling boil. Turn off heat and stir in 2/3 of the shredded cheese.
Place one layer of chips into a 13x9-inch baking dish and pour half of the sauce, so that all of the chips are coated. Add another layer of chips and pour remaining sauce. Sprinkle with remaining shredded cheese. Lightly cover baking dish with foil, being careful not to let the top of the chips touch the foil.
Bake 8 to 10 minutes. When chilaquiles are bubbling, remove from the oven and sprinkle with the remaining onion.
Top with queso fresco, cilantro, and sunny side up eggs, if using.