1. Prepare the Chilaquiles:

Preheat the oven to 350°F.

Layer the Ingredients: Ladle ⅓ of the red enchilada sauce into the bottom of a baking dish. Add ½ of the refried beans on top, followed by a layer of tortilla chips and 1 c. of the shredded Mexican cheese blend.

Build the Second Layer: Repeat the process with another layer: use ⅓ of the enchilada sauce, the remaining beans, more chips, and the remaining 1 c. of the Mexican cheese blend. Finish with the remaining chili sauce and sprinkle the 1 c. of Oaxacan cheese evenly over the top.

2. Bake the Chilaquiles: Loosely cover the baking dish with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil, then return the dish to the oven and bake until the cheese is bubbling and starting to turn golden.

3. Cook the Corn:

Oven roast the corn: For convenience, roast the corn at the same time and temperature as the chilaquiles. Place the corn directly on the oven rack in the husks for 20 minutes.

4. Scramble the Eggs: Lightly coat the bottom of a skillet or sauté pan with oil and set over low to medium heat. When the oil is hot, add the eggs and gently stir with a spatula. Once the eggs begin to set, turn off the heat and continue stirring until fully cooked (the residual heat will finish cooking them).

Egg Preparation: If you’re not a fan of scrambled eggs, you can fry them instead, and serve them on top of the chilaquiles.

Pro Tip: The key to light and creamy scrambled eggs is to cook them slowly over low heat. Your patience will be rewarded.

Assemble & Serve:

Serve the Chilaquiles: Top the chilaquiles with your preferred eggs, sour cream, and salsa verde. Serve with the roasted corn on the side.