You can start your week off strong with a simple dinner idea that’s easy to make and will impress your whole family. Culinary & Branding Director of Kowalski’s Markets, Rachael Perron stopped by to share to how to make Chilaquiles.
16 oz. jar enchilada sauce
1 cup salsa (your choice of mild, medium or hot)
1 cup chicken broth
– kosher salt and freshly ground black peppercorns, to taste
14 oz. bag tortilla chips, crushed slightly
1 cup finely shredded rotisserie chicken, warmed
1 cup crumbled queso fresco
– optional garnishes, your choice: poached or over easy eggs, thinly sliced red onion, sliced radishes, sliced avocado, sliced jalapeños, lime wedges, fresh chopped cilantro and sour cream or plain yogurt
How to make it:
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 with salt and pepper. 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.