I can give you two ideas ror recipes that I use salas in...
First: I make:

SOUTHWESTERN CHICKEN ROLL-UPS

Flatten chicken breast between two sheets of wax paper to about 1/4-inch. Season both sides well with salt and pepper, put a generous spoonful of grated cheddar cheese in the middle of the chicken breast and roll it up, folding in the sides. Place seam side down in a baking dish and generously drizzle butter over the top.

Bake in a 375 deg oven for a half hour, spoon salsa over the chicken breast (a couple of Tbsp. each) return to the oven for about 10 minutes. Top with another sprinkle of cheese and pop back in the oven for about 5 minutes until the cheese on top melts.

The above recipe is very good but does not use a LARGE quantity of salsa. Here is another recipe that we enjoy and uses a lot of salsa.

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SUPER-DUPER CHILI

1 pound bulk pork sausage
1 pound ground beef
2 cans (15-1/2 oz. each) hot chili beans
1 jar (16 oz.) salsa
1 can (16 oz.) kidney beans, rinsed and drained
1 can (15 oz.) pinto beans, rinsed and drained
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
1 can (15 oz.) tomato sauce
8 oz. process cheese (Velveeta), cubed
1 1/2 tsp. chili powder
1/4-1/2 tsp. cayenne pepper

In a soup kettle or Dutch oven, cook the sausage and beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 min. or until heated through.
Yield: 14 servings (3-1/2 quarts).

I hope one of these is to your liking.