Chilaquiles

Last weekend, we hosted brunch at our place with my work friends and their families. We had babies all within one month of each other, so it was really fun to get the kids together to play. I wanted to keep things simple since I didn't have a whole lot of time to prep as I had to fly to Tokyo early Sunday morning. So, I decided to make chilaquiles, which is essentially a Mexican casserole, that is SO easy to make and really great for large groups. To accompany it, I made Tyler's mom's coffee cake and assembled a fruit salad. Everything was a hit and super easy to prepare/clean-up, which is always nice when hosting!


Chilaquiles
There are a few ways you can make chilaquiles depending on how much time you have. You can make your own corn tortilla chips by frying up corn tortillas or you can keep things super simple and use store bought tortilla chips. For this recipe, I used store bought corn tortilla chips and used a large 9x13 roasting pan with edges. I also used Trader Joe's frozen pre-cut veggies to make the assembly wayyyy easier; you could easily cut your own veggies and add whatever ones you want to the mix.

Ingredients

• 1 large bag of good, thick corn tortilla chips
• 1 jar red enchilada sauce (I used Trader Joe's enchilada sauce)
• 1 bag of Trader Joe's frozen roasted corn
• 1 bag of Trader Joe's frozen multi-colored cut peppers
• 1 can of black beans
• 1 bag of shredded cheese (I used a mix bag of Mexican cheese)
• 10 eggs
• Avocado, salsa, scallions, and sour cream to serve

Directions

1. Preheat the oven to 375 degrees and spray your pan with non-stick cooking spray.
2. You are going to create 3 layers of the following ingredients in this order:
1. Corn tortilla chips on the bottom 
2. Drizzle about 1/4 of the enchilada sauce
3. Layer 1/3 black beans
4. Layer 1/3 red peppers
5. Layer 1/3 roasted corn
6. Sprinkle 1/4 bag of shredded cheese
3. Complete 3 layers of the above ingredients. Drizzle the remaining enchilada sauce over the top of the layers and sprinkle the remaining 1/4 bag of shredded cheese on top.
4. Bake the whole dish for about 20 minutes until everything is cooked through and the dish sets.
5. Pull the dish out of the oven and make 10 little holes. You will crack your eggs and put them in each little hole to bake.
6. Bake the eggs for about ~7-10 minutes or until the white part of the egg forms. Be careful not to overcook the eggs as they'll continue to bake when you take the dish out of the oven.
7. Serve the dish with sides of avocado, salsa, sour cream, and scallions.

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