September’s #Chilies Recipe of the Month | By Jan D’Atri
GUACAMOLE-CHILI SALSA CHICKEN ENCHILADAS
1 package (8) Corn Tortillas
1 (15.7 oz) jar Herdez Guacamole Salsa
1 cooked rotisserie chicken
1 (12 oz.) package cheddar cheese or Mexican Blend
1 cup half and half
Remove all skin and bones from rotisserie chicken. With your hands, tear off chicken into strips.
Pour one half of the Herdez Guacamole Salsa into a shallow dish (large enough to dredge tortillas.) Cover and heat salsa in microwave for 1 minute.
Dredge both sides of the tortilla in the warm salsa then place in a 9 x 13 inch casserole dish. Fill one side of tortilla with a few strips of chicken and about 2 tablespoons of cheese. Roll up tortilla. Repeat with remaining tortillas, chicken and cheese to fill up casserole dish.
Add 1 cup of half and half to the remainder of the salsa in the jar and shake vigorously. Pour over the rolled up tortillas.
Sprinkle the remainder of the cheese over top.
Bake at 350 degrees for about 20 minutes.
Tip: To get a golden brown top, turn on broiler mode of oven and cook for about 5 minutes or until browned. Serve immediately.