Farmer-owned since 1909, Tillamook has earned
a reputation as one of the nation’s premier brands
of cheese and continues to make quality, naturally
aged cheddar using the same 100-year-old recipe.
Their chilaquiles recipe features creamy Tillamook
Monterey Jack cheese.
2 cups tortilla chips
1 cup shredded cooked
skinless chicken breast
1/3cup chopped onion
1 8-ounce can
1. Preheat oven to 350°F. Coat a 9-by-13-inch
baking dish with nonstick cooking spray. Cover
the bottom of the baking dish with 1 cup tortilla
chips. Layer shredded chicken over the chips.
Layer onions over the chicken. Top with
remaining tortilla chips.
2. In a separate bowl, combine the tomato
sauces; spread evenly over the casserole.
Sprinkle cheese on top.
3. Bake for 20 minutes, or until hot and bubbly.
Garnish with olives or avocado. Makes 4 servings.
1 8-ounce can hot “
Mexican-style” tomato sauce
1 cup shredded Tillamook
Sliced olives or avocado,