- 1 jar Herdez salsa ( red or green)
- salt and pepper
- 1 cup heavy cream
- 1 rotisserie chicken, meat shredded
- 1 - 14.5 ounce can diced tomatoes, drained
- 5 oz. grated Monterrey Jack
- (8) 6 inch tortillas
Heat oven to 400˚ F.
Mix the salsa with the cream in a medium bowl.
In a large bowl, combine the chicken, tomatoes, 1 cup of the cheese, 1/2 cup of the sauce, and 1/2 teaspoon each of salt and pepper.
Spread 1 cup of remaining sauce in a 9x13 baking dish. Roll the chicken mixture in the tortillas and place them in the dish, seam side down.
Top with remaining sauce and cheese. Bake until beginning to brown, 10-15 minutes.