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  Recipes
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Chilaquiles Rojos with Chicken
Description:
Instructions: In a 10-inch skillet, over medium heat, bring tomato sauce and broth or water to a simmer. Add chips and chicken and stir to coat. Cook, stirring occasionally, just until chips are softened, about 3 minutes. Turn heat to low and top with cheese. Cover for 2-3 minutes until cheese is melted. Stir milk into sour cream and drizzle over top. Sprinkle with scallions and cilantro. Serve immediately. Serves 4 Serving Suggestion: Great with a side of beans and chopped avocado.
Ingredients:
2 cans (7 ¾ oz. each) Mexican hot style tomato sauce ½ cup chicken broth or water 5 cups corn tortilla chips 1 cup shredded cooked chicken ¾ cup (3 oz.) Tillamook® Shredded Mexican with Pepper Jack and Medium Cheddar Cheese 2 tbsp. milk ¼ cup Tillamook® Premium Sour Cream 3 tbsp. thinly sliced scallions 3 tbsp. chopped cilantro |
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