Posted: January 23 2011 in RecipesPoultry

8 soft tortillas (corn or flour)
2 cups shredded cooked Village Grocer Chicken
¼ cup chicken broth
1 tbsp olive oil
1 onion, sliced
1 red bell pepper, sliced
1 jar of D. L. Jardine’s Frijole Chipotle Salsa
2 ½ cups shredded cheese (cheddar or jack)
1 avocado, sliced

Preheat the oven to 275 degree F.  Saute the onions and peppers in 1 tbsp olive oil until limp.  Add shredded chicken and 3 tbsp D. L. Jardine’s Frijole Chipotle Salsa, heat until warm.  Place 1 tortilla in a baking dish, fill down the center with the chicken mixture, roll and place seam side down.  Repeat with remaining tortillas and chicken mixture.  Pour D. L. Jardine’s Frijole Chipotle salsa over chicken enchiladas, cover with foil and bake 15 minutes until warm.  Remove foil, top with cheese and broil 5 minutes to melt cheese.  Serve topped with more Frijole chipotle salsa and a slice of avocado (optional).

Serves 4 to 6

Recipe provided by D. L. Jardine’s website