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Salsa Señorita Chicken Enchiladas

2-3 cups of shredded chicken
1 jar of Salsa Senorita
2 cans of cream of chicken soup
1 8 oz container of sour cream
2 cups of shredded Colby/jack cheese
18 corn tortillas

Combine chicken, Salsa Senorita, soup and sour cream in medium sauce pan and heat through until well blended. If sauce is too thick, add up to ½ cup of milk to thin. In casserole dish, layer tortillas, sauce and cheese ending with cheese. Bake at 350 for 45 to 60 minutes until cheese on top is melted and casserole is cooked through. Enjoy!

Salsa Senorita's Authentic Guacamole

2 to 3 ripe avocados
1 tsp. minced garlic
1 tbsp lemon juice
½ cup Salsa Senorita
Salt to taste
Tortilla chips

In a bowl mash avocados. Add garlic, lemon juice, salt and Salsa Senorita. Serve with your favorite tortillas chips or use as a topper for salads. Enjoy!