Tacos, Enchiladas, Tamales, Tostadas

Serves 2 to 3

• 1 jar (16 ounces) Frontera Roasted Tomato Salsa or Frontera Jalapeno-Cilantro Salsa
• 1/2 cup chicken broth
• 1/4 cup heavy (whipping) cream
• 1 1/2 cups coarsely shredded cooked chicken
• 1/2 cup shredded Chihuahua, Monterey Jack, brick or mild cheddar cheese
• 6 corn tortillas

1. Heat the oven to 350º. Blend salsa in blender to a smooth puree. Transfer to a saucepan. Stir in broth and simmer about 10 minutes. Stir in cream and season with salt.
2. Mix chicken and ½ cup of the sauce.
3. Smear about ¼ cup of the sauce over the bottom of an 8 by 8-inch baking dish.  Wrap tortillas in plastic wrap and microwave until hot, about 30 seconds. Working quickly so the tortillas stay pliable, roll a portion of the chicken into each tortilla, then put into baking dish. Pour remaining sauce over all. Sprinkle with the cheese. 
4. Bake until the enchiladas are hot, about 15 minutes. Garnish with onion slices and cilantro.