Easy Oven-Baked Chilaquiles

1. Preheat oven to 375°F. Cut corn tortillas into sixths by cutting in half, and then two perpendicular diagonals. On a large baking tray, place tortilla chips in an even layer, and spray each side lightly with avocado oil spray. Sprinkle tortillas with salt, then bake for 12-15 minutes, or until tortilla chips are golden and crispy. Remove chips from the baking tray and place on a paper towel lined plate and set aside.
2. While chips are baking, add Cholula Taco Sauce to a medium-sized pan and bring to a simmer over low heat. Add water to thin out the sauce, and continue simmering for 8-10 minutes. Add tortilla chips, tossing chips gently in the sauce until they’re well coated.
3. Place coated chips on a plate, then top with a fried egg, sliced avocado, pickled or raw red onions, crumbled cotija cheese, cilantro leaves, and a generous drizzle of both the Cholula Cilantro Lime Cremosa and the Cholula Chipotle Cremosa.