Salsa Senorita Turkey Enchiladas and Guacamole Salad

Salsa Senorita Turkey Enchiladas

2 cans of fat free cream of chicken soup

1 cup of fat free sour cream

2 cups chopped turkey (can also substitute chicken)

1 jar Salsa Senorita (any variety)

¼ cup chicken stock

18 corn tortillas

2 cups grated Mexican cheese

Combine first 5 ingredients in sauce pan.  Cook over low to med. heat for approximately 30 minutes making sure the sauce does not boil.  In casserole dish, place six tortillas on the bottom of dish cover with 1/3 of the sauce and 1/3 of the cheese.  Repeat the layering until all of the tortillas and sauce are used up ending with the cheese on top.  Bake the enchiladas for 45 to 50 minutes at 350 degrees making sure they are cooked through.  Let the enchiladas rest for approximately 10 minutes prior to serving.

Salsa Senorita Classic Guacamole Salad

2 to 3 ripe avocados

2 to 3 tablespoons of Salsa Senorita (any variety)

Squeeze of fresh lemon or lime juice

Shredded lettuce

Corn tortilla chips

In a bowl cut and scoop out the meat of the avocados and smash.  Add Salsa Senorita and lemon or lime juice and mix.  Serve over a bed of shredded lettuce with tortilla chips.

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