Meat, Poultry, Pork

Serves 4 to 6

• 1 jar (16 ounces) Frontera Chipotle Salsa
• ¼ cup Mexican crema, crème fraiche or heavy (whipping cream)
• 2 to 3 cups coarsely diced cooked chicken
• Salt, about ½ teaspoon
• Chopped fresh cilantro

1. In a large nonstick skillet, cook salsa, stirring regularly, over medium-high heat until quite thick, about 5 minutes.  Stir in the cream and heat to boil. Add chicken, warm through, then taste and season with salt. Sprinkle with chopped cilantro.
2. For tacos, serve the mixture in warm tortillas, over pasta and in tortas.