Chilaquiles -- Tortilla Chip & Salsa Casserole

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This delicious recipe is from Chef Rick Bayless of Frontera!


  • 16 ounces Frontera Tomatillo Salsa (or Frontera Roasted Tomato, or Chipotle Salsa)
  • 2 cups chicken broth (or vegetable broth)
  • 8 ounces tortilla chips (about 8 loosely packed cups)
  • 12 cup grated Organic Valley Monterey Jack cheese
  • Organic Prairie Chicken, Shredded, cooked
  • Organic Valley Sour Cream
  • onion, thinly sliced
  • fresh cilantro, chopped


  1. Heat the salsa and broth together in a large saucepan to boiling. Stir in the chips, coating them with the salsa mixture. When the mixture comes to a simmer, cover the pan and remove it from the heat. Let stand for 5 minutes.
  2. Spoon onto warmed plates. Sprinkle with cheese, shredded chicken, a dollop of sour cream, onion and cilantro. Serve right away.

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