Serves 4
  • 2 cups green enchilada sauce
  • 2 cups Salsa Lisa Tomatillo Green Chile Salsa
  • 1 cup chicken broth
  • - kosher salt and coarse ground black pepper, to taste
  • 14 oz. bag Kowalski's Yellow Tortilla Chips, crushed slightly
  • 1 cup finely shredded Kowalski's Signature Original Rotisserie Chicken, warm
  • 1 cup crumbled queso fresco (from the Imported Cheese Department)
  • - garnishes, your choice: thinly sliced red onion, sliced avocado, fresh chopped
        cilantro and sour cream (such as V&V Supremo┬« Crema Supremo┬«)

In an extra-large skillet over medium-high heat, stir together sauce, salsa and broth. Bring to a boil; reduce heat to medium and cook, stirring occasionally, until slightly thickened (3-5 min.). Season sauce to taste. Add chips to pan; stir to coat and soften chips slightly. Divide wet chips between 4 serving plates; top with chicken and cheese. Garnish to taste; serve immediately.