Chilaquiles -- Tortilla Chip & Salsa Casserole
Recipe created by Chef Rick Bayless
Ingredients:
1 jar (16 ounces) Frontera Tomatillo Salsa, Frontera Roasted Tomato Salsa, or Frontera Chipotle Salsa
2 cups chicken or vegetable broth
8 ounces Frontera Thick & Crunchy Tortilla Chips (about 8 loosely packed cups)
1/2 cup grated Organic Valley Monterey Jack cheese
Shredded cooked Organic Prairie Chicken
Organic Valley Sour Cream
Thinly sliced onion
Chopped fresh cilantro
Instructions:
- 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.
- Spoon onto warmed plates. Sprinkle with cheese, shredded chicken, a dollop of sour cream, onion and cilantro. Serve right away.
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