December 10, 2021

Surimi Chilaquiles


Yield: 4 servings 

Prep time: 15 minutes 

Cook time: 20 minutes 



One 28-ounce can or 3 1/2 cups green enchilada sauce 

One 14.5-ounce can pinto beans, drained 

12 cups corn tortilla chips 

8 ounces Wild Alaska Pollock surimi seafood sticks, coarsely broken up 

1/2 cup crumbled queso fresco 

1/4 cup thinly sliced white onion 

3/4  avocado, diced or sliced 

4 radishes, sliced 

2 tablespoons chopped fresh cilantro 



Preheat the oven to 250°F. 

In a large ovenproof skillet over medium-high, bring the enchilada sauce and beans to a simmer. Gently stir in the chips and Wild Alaska Pollock surimi seafood. Return to a simmer, then remove from the heat. 

Cover loosely with foil and bake until the chips have some crisp parts and some soft parts, about 15 minutes (omit baking for crunchier chips or bake longer for softer chips). 

Top with the queso fresco, onion, avocado, radishes, and cilantro and serve. 

Related Articles

Rachel Mansfield's Easy Baked Bacon and Crab Dip

December 19, 2021

Instagram Influencer @rachlmansfield cooks up a mouthwatering dish using Wild Alaska Pollock Surimi Seafood!

Get Recipe

Healthier Crispy Rice Recipe by Rachel Mansfield

December 17, 2021

Rachel Mansfield's take on Crispy Rice using Wild Alaska Pollock Surimi Seafood is to die for!

Get Recipe