Yields: 6 Servings Prep: 45 minutes Mins

Ortega Mexican Chilaquillas


    1    package (12 count) ORTEGA Soft Flour Tortillas
        Olive oil cooking spray
    1     jar (16 ounces) ORTEGA Salsa, any variety
    1    can (4 ounces) B&G


Cut each tortilla into 8 wedges. Arrange on baking tray; coat with cooking spray. Place under broiler, and bake until crisp and golden brown, 1 to 2 minutes per side. Transfer chips to wire rack to cool.

Preheat oven to 325°F. Lightly grease 10-inch casserole dish or coat with nonstick cooking spray.

Place one-half of tortilla chips in even layer on bottom of prepared dish. Top evenly with one-half of salsa and one-half of olives. Spinkle evenly with bell peppers and chicken. Top evenly with one-half of cheeses. Layer remaining tortilla chips, salsa, olives and cheeses evenly. Spread sour cream evenly on top.

Bake 30 minutes or until cheeses have melted and dish is warmed through. Let stand 10 minutes before serving.
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