Chips and salsa never tasted so good in this easy, one-dish Mexican classic. In an extra-large skillet over medium-high heat, stir together 2 cups green enchilada sauce, 2 cups green salsa and 1 cup chicken broth. Bring to a boil; reduce heat to medium and cook, stirring occasionally, until slightly thickened (3-5 minutes). Season sauce with salt and pepper to taste. Add 14 oz. bag Kowalski’s Yellow Tortilla Chips (slightly crushed) to the pan; stir to coat and soften chips slightly. Divide wet chips between 4 serving plates; top with shredded rotisserie chicken and shredded cheese. Garnish to taste with thinly sliced red onion, radishes, sliced avocado, fresh chopped cilantro and sour cream.
Pour 2 tbsp. kosher salt onto a flat rimmed dish. Moisten the rim of four margarita glasses with a lime wedge; dip in salt. Combine 2 cups lime sour, 6 oz. tequila and ¼ cup Cointreau in a cocktail shaker over ice. Shake to combine; pour into prepared glasses. Garnish each glass with a lime wedge.
CARAMEL CHOCOLATE SEA SALT CUPCAKES
Buy an extra package – these disappear FAST!