Guacamole Salsa Enchiladas
Guacamole Salsa Enchiladas
    1. 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. To get a golden brown top, turn on broiler mode of oven and cook for about 5 minutes or until browned. Serve immediately.
    Recipe Notes

    Want to make your tortillas from scratch? Try this easy recipe!

    Homemade Corn Tortillas
    1 cup corn meal
    1 cup flour
    1 egg
    2 cups water
    1/4 teaspoon salt

    In a bowl, whisk together corn meal, flour, egg, water and salt. (Batter should be consistency of thin pancake batter. Add more water if needed.) Heat a small amount of oil or cooking spray in a small cast iron skillet or crepe pan. With a ladle measuring cup, pour a thin layer of batter in pan to make a 6 inch tortilla. When tortilla forms bubbles, flip and cook for about 30 seconds. Put on place and cover with towel to keep warm. Repeat until batter is used up.