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1
Heat the oven to 350 degrees F and arrange a rack in the middle.
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2
Bring a small saucepan of water to a boil over high heat.
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3
Meanwhile, place the chiles in a single layer in a large frying pan and toast over medium heat, flipping once, until crisp, fragrant, and starting to puff, about 4 minutes total.
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4
Add the chiles to the saucepan, remove from the heat, and let them soak until theyre soft and pliant, at least 10 minutes.
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5
Reserve the frying pan (no need to wash it).
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6
Using a slotted spoon, transfer the chiles to a blender.
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7
Add the tomatoes and their juices, jalapenos, onion, garlic, and salt and blend until smooth; set aside.
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8
Heat the oil in the reserved frying pan over medium heat until shimmering.
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9
Add the sauce and simmer, stirring occasionally, until it has thickened slightly and the flavors have blended, about 10 minutes.
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10
Remove from the heat and set aside.
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11
Place the eggs in a large bowl and whisk until theyre broken up.
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12
Add the measured milk, measured hot sauce, chili powder, and salt and whisk until evenly combined.
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13
Pour into a 13-by-9-inch baking dish.
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14
Place the chips in the bowl used for the egg mixture (no need to wipe it out), add the reserved chile sauce, and gently toss to coat.
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15
Transfer the chips to the baking dish and spread them into an even layer.
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16
Bake until the eggs are just set, about 30 minutes.
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17
Transfer the casserole to a wire rack.
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18
Halve and pit the avocados.
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19
Using a paring knife, score the flesh of the avocado halves in a 1/2-inch-wide crosshatch pattern (be careful not to cut through the skin).
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20
Using a spoon, scoop the avocado pieces out and sprinkle them over the casserole.
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21
Sprinkle the cheese over the avocado.
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22
Drizzle the crema evenly over the casserole (if your crema or sour cream is too thick to drizzle, mix it with milk, 1 teaspoon at a time, until it reaches the desired consistency).
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23
Serve with extra hot sauce.
