Red Chicken Enchiladas

1 bottle CHEF LALA HOMEMADE TOMATO-SERRANO RED SAUCE *

12 oz cooked shredded chicken (or other filling of choice)

6 corn tortillas (warmed so they are pliable)

6 oz cotija cheese, crumbled (or other cheese of choice)

Place 4 tablespoons Chef LaLa Homemade Red Sauce in a 12-in. skillet to cover bottom evenly.

Working one at a time, place 2 oz chicken in center of tortilla. Roll tortilla and place into skillet, overlap facing down. Repeat.

Pour remainder of sauce over the tops of the enchiladas, and sprinkle with cheese.

Cover and cook over medium heat for 5 – 10 minutes.

Serves 2-3.

* --For Enchiladas Suizas, use CHEF LALA HOMEMADE GREEN SAUCE!

MODERN TIP FOR SOFTENING CORN TORTILLAS:

warm 15 seconds in microwave in a damp paper towel.

Chicken Chile Verde tacos

One of the ways I keep healthy is by making several meals out of one main meal I cooked on the weekend — like a Roasted Chicken. Now if you don't have the time to roast your own chicken, pick one up at the grocery store, It is a healthy quick alternative to fast food. 

I take 1 cup of water, 1 bottle of Chef LaLa Homemade Tomatillo Jalapeno Sauce and 1/2 of cooked chicken sheredded and cook for 5–10 minutes on low until it simmers and heats through.  

Meanwhile I heat some corn tortillas on the stove until pliable. I fill them with chicken and done!

Servings: Depends on how fat your tacos are ;) — around 6–8 tacos.