I have tried almost all of the flavors.We did not like the cheese and threw it away. My favorite two are the pineapple mango chipotle and the salsa verde (green).
I use them to make enchilada sauce. Start by making a simple white sauce from 3 tablespoons oil and 3 table spoons flour. I use 3 cups chicken stock but you can use water or any juice left over from cooking meat. Once the white sauce thickens & comes together I add the whole bottle of salsa.
Use whatever left over meat you have. My family loves roast chicken. It goes really well with the Green. I also use pork cooked in the crock pot with onions and spices. Use 12 corn tortillas. Put some sauce in the bottom of a lasagna type pan. Dip each tortilla in the sauce, put a line of meat down the middle, add fat free refried beans and some chopped onions. Roll the tortilla around the meat and put it in the pan seam side down. Repeat until all 12 fit in the pan. Cover with the remaining sauce. Cover with foil and bake at 350 for 50 min. Remove foil and top with 4-6oz cheese. Return to oven for 10-15 minutes until melted and golden.
I serve it with Rice a Roni spanish rice and a salad. Canned peaches are also a nice side and help cool any heat.


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