Chilaquiles (Tortilla Chip & Salsa Casserole)

This delicious recipe is from Chef Rick Bayless of Frontera!

Servings: 4


  • 16 ounce (1 jar) Frontera Tomatillo Salsa, Frontera Roasted Tomato Salsa, or Frontera Chi
  • 2 cup chicken or vegetable broth
  • 8 ounce Frontera Thick & Chunky Tortilla Chips (about 8 loosely packed cups)
  • 1/2 cup grated Organic Valley Monterey Jack cheese
  • 1 Organic Prairie Chicken, cooked and shredded
  •  Organic Valley Sour Cream
  •  Thinly sliced onion
  •  Chopped fresh cilantro


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.

Recipe created by Chef Rick Bayless