Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Tacos, Enchiladas, Tamales & Tostadas

Chilaquiles for a Crowd

Chilaquiles para una Muchedumbre

Serves 12 to 16

Recipe From Season 6 of Mexico - One Plate at a Time

Ingredients

3 tablespoons vegetable oil
2 large onions, sliced (divided use)
3 16-ounce jars of salsa, preferably fire-roasted tomatillo salsa
1 quart chicken broth
24 ounces tortilla chips, preferably the rustic home-style ones from a local tortilleria
2 cups (8 ounces) shredded Mexican melting cheese (such as Chihuahua) or Monterey Jack, brick or mild cheddar
2 to 3 cups (10 ounces to a pound) coarsely shredded cooked chicken - I use leftover grilled chicken or buy a rotisserie chicken (optional)
3/4 cup Mexican crema, creme fraiche or sour cream thinned with a little milk or cream
1/2 cup grated Mexican queso anejo or other garnishing cheese such as Romano or Parmesan (optional)
A handful of cilantro leaves, for garnish

Directions

In a very large (6-quart) Dutch oven, heat the oil over medium-high. Add about two thirds of the onion and cook, stirring regularly, until richly browned.

Add the salsa and broth and bring to a boil. When the sauce is at a rolling boil, turn off the heat and stir in the chips and shredded cheese. Press the chips down to ensure that nearly all are submerged; a few on the top may still be sticking out.

Strew the chicken over the top, cover and let stand for 3 or 4 minutes. Gently stir everything together, then drizzle with the crema, and sprinkle with the onion, optional grated queso anejo and cilantro. Serve without hesitation.

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