Frijole Chipotle Chicken Enchiladas
8 Soft Tortillas (corn or flour)
2 C Shredded Cooked Chicken
1/4 C Chicken Broth
1 T Olive Oil
1 Onion sliced
1 Red Bell Pepper, sliced
1 Jar D.L. Jardines Frijole Chipotle Salsa
2 1/2 C Shredded Cheese (Cheddar or Jack)
1 Avocado, sliced

Preheat the oven to 275. Saute onions and peppers in 1 T Olive Oil until limp. Add shredded chicken and 3 T D.L. Jardine's Frijole Chipotle Salsa, heat until warm. Place 1 tortilla in a baking dish, fill down center with chicken mixture, roll and place seam side down. Repeat with remaining tortillas and chicken mixture. Pour D.L. Jardine's Frijole Chipotle Salsa over chicken enchiladas, cover with foil and bake 15 minutes until warm. Remove foil, top with cheese and broil 5 minutes to melt cheese. Serve topped with more D.L. Jardine's Frijole Chipotle Salsa, if desired, and slice of avocado.

(serves 4 to 6)