Baked Chicken Chilaquiles | culture: the word on cheese

Ingredients

• 1 dried ancho chile
• 4 dried guajillo chiles
• 1 dried pasilla chile
• 2 dried costeña chiles
• 2 canned chiles in adobo
• 1 14.5- ounce can fire-roasted tomatoes (diced)
• 1 cup chicken broth
• ½ tsp salt
• 4 corn tortillas (cut into strips)
• 1 tablespoon olive oil (plus extra for brushing on tortillas)
• 1 shallot (minced)
• Kosher or sea salt
• 7 ounces short fideo pasta (such as La Moderna brand)
• 2 packed cups cooked (shredded chicken (white or dark meat))
• 2½ cups habanero or salsa Jack cheese
• 2½ cups queso fresco (crumbled)
• Fresh cilantro (to garnish (optional))
• 1 jalapeño pepper (thinly sliced (optional))
• Eggs (for frying and topping (optional))