Dice up some chicken breasts and saute until they just start to cook through. Add in a cup or so of the salsa, and let the chicken simmer on med. heat until cooked through and until the salsa has reduced...10 minutes or so, stirring frequently--until the water cooks off, forming sort of a paste on the chicken. Remove from heat and either make your quesadillas right away (mex-blend cheese & tortillas), or store in an airtight container in the fridge for a few days... I love having this chicken in the fridge so if one of the kids is suddenly starving, it only takes about 5 minutes to make an amazing quesadilla or soft taco.
I am new to huevos rancheros, and I don't know what took me so long to discover it, but this is one DELICIOUS breakfast... I like to serve it with black beans. Drain and rinse a can of black beans & pour into a saucepan. To the beans, add 1/2 c. chicken broth, 1/4 c. of the homemade salsa, and a tsp. of chipotle seasoning. Stir together and simmer until most of the liquid is absorbed. The combination of flavors give the beans a nice smokey, slightly spicy warmth that's a great complement to the rest of the meal. And of course, add more salsa on top of the eggs, straight up. Check the food blog menu for the full recipe.
There are many variations on enchiladas--for mine, I like to mix up shredded chicken, sour cream & jack cheese, then pour about a cup of the salsa into a mesh sieve and let it sit over a bowl to drain off most of the water before adding it to the filling. This keeps all the flavor but the filling doesn't get runny when it bakes. Yum!