You would think with a blog name like “Deal”icious Mom I would be able to cook like a pro, right? WRONG!

I am trying my best to become a better chef but it is a slow process. This week I was sent three bottles of new Rosarita salsa to sample. My family was so excited to have their mom in the kitchen cooking enchiladas!

Honestly, I was terrified to make them but it was actually quite easy. I simply put some chicken, onions and new Rosarita Salsa Verde salsa in the crock pot for 4 hours on high and left it. Then I came back and used this recipe to create some awesome enchiladas. I was so proud of myself!

Recipe for Enchiladas Verdes (Green Enchiladas)
Ingredients

• Pam Original Non Stick Cooking Spray
• 1 Jar (16.75 oz) Rosarita Medium Salsa Verde, Divided
• 3 cups shredded cooked chicken
• 1 cup shredded Montgomery Jack cheese, divided
• 12 corn tortillas

Directions

• Preheat oven to 375 F, Spray 13×9 inch baking dish with cooking spray. Spread 1/4 cup of the salsa over the bottom of the baking dish and set aside.
• Combine chicken, 1/2 cup of salsa and 1/2 cup of the cheese in a medium bowl, mix well and then set aside.
• Spray both side of each tortilla with cooking spray. Heat one at a time in a skillet over medium high heat until sides get puffy and softened.
• Top each tortilla evenly with about 1/4 cup of the chicken/cheese/salsa mixture and roll up. Place the seam side down in the prepared baking dish and cover them with the remaining salsa. Sprinkle with cheese. Cover the baking dish with aluminum foil.
• Bake for 30 minutes or until the cheese melts and the sauce is bubbly.
• Top with salsa
• Sprinkle cheese/garnish with cream and avocadoes

The meal looked good, smelled good and you know what the real kicker was… my husband ate the left-overs the next day! So I know they were good!

Tomorrow for New Years I am going to make tostadas with the left over chicken from the crock pot with this recipe using the new Rosarita Hot Salsa Taquera. I think this will be the perfect meal to watch the Rose Bowl!

Recipe for Chicken Tostadas
Ingredients

• 2 cups of canned Rosarita refried beans
• Rosarita Salsa
• 2 packages tostadas (6-inch diameter)
• 3 cups shredded cooked chicken
• 4 cups shredded iceberg lettuce
• 1 cup Queso Fresco (fresh Mexican cheese)
• 1 large, firm ripe avocado, pared, pitted, sliced
• ½ cup sour cream

Directions

• Heat refried beans
• Spread onto tostadas
• Apply thin layer of shredded chicken
• Top with thin layer of lettuce
• Top with salsa
• Sprinkle cheese/garnish with cream and avocadoes

The new Rosarita salsa comes in three authentic flavors that range from mild to hot- Mild Salsa Mexicana, Medium Salsa Verde and Hot Salsa Taquera. The salsa will only be available in four cities — LA, Dallas, Phoenix, and Denver — at select Walmart and grocery stores. I found some at Ralphs and I noticed when I bought the Rosarita refried beans for the tostadas there were $1 off coupons for the new salsa on the cans so keep an eye out for those! The salsa ranges in price from $2.99 to $3.29 for a 16.75 oz jar.

Thanks for reading,

Deal”icious Mom’s Disclosure: I wrote this review while participating in a blog campaign by Mom Central on behalf of Rosarita and received a sample to facilitate my candid review. Mom Central sent me a gift card to thank me for taking the time to participate.  The opinions in this post are entirely my own.

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