Tips and Tricks:
- Be sure to allow the dried chiles to cook in the water mixture for the full amount of time. You really want them to be softened so they blend up easier.
- Heat up the sauce until it reaches a simmer. You want it to be super hot because when you add the tortilla chips, it brings the temperature down.
- Get all of your garnishes ready before you toss everything together. The ending of this recipe comes together very quickly.
- If you're really in the mood, I'll sometimes toss the chips with the sauce, sprinkle on jack cheese or Oaxacan cheese and stick them under the broiler. And then proceed with the garnishes.
To Make Ahead:
This sauce can be made up to a week ahead and kept in the fridge.
This sauce also freezes well. Keep in a freezer-safe container or bag for up to 3 months. Thaw in the fridge.
*If you can't find queso fresco and cotija, feta cheese is a reasonable substitution!
*If you're feeling super lazy (it's ok I won't judge you), you can buy a can of enchilada sauce. I would warm it and bring it to a gentle simmer; cook for about 10 minutes. This will get rid of the can-flavor that can sometimes be present. Proceed with tossing the chips and top with eggs and garnishes.