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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