Kowalski's Chicken Chilaquiles
Ingredients
16 oz. jar
Kowalski's Enchilada Sauce
1 cup
Kowalski's Salsa (your choice of Mild, Medium or Hot)
1 cup
chicken broth
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
14 oz.
Kowalski's Signature Yellow Corn Tortilla Chips, slightly crushed
1 cup
finely shredded Kowalski's Signature Rotisserie Chicken (from the Deli Grab & Go Case), warmed
1 cup
crumbled queso fresco
- garnishes, to taste: thinly sliced red onion, sliced avocado, sliced jalapeños, fresh chopped cilantro, and sour cream or plain yogurt
Directions
- In an extra-large skillet, stir together sauce, salsa and broth over medium-high heat; bring to a boil.
- Reduce heat to medium; cook, stirring occasionally, until sauce is slightly thickened (3-5 min.). Season with salt and pepper to taste.
- Add chips to the pan; stir to coat, softening chips slightly.
- Divide wet chips between 4 serving plates; top with chicken and cheese.
- Garnish to taste; serve immediately.
