In The Kitchen: SPICY QUESO CHICKEN ENCHILADAS

I would just like to begin this by saying I am NOT in any way shape or form being endorsed by Old El Paso.. I think I just really like their products or something. I never realized how much I purchase their products until I took this picture lololol.

Anyways on to the Ingredients!

Ingredient List:

2 Cups Cooked Shredded Chicken
6 Tortillas (I use corn)
1 Cup Shredded Mexican Cheese
1 Medium Onion
2 Large Tomatoes
2 Stalks Green Onion
8 oz. Salsa
5 oz. Queso Sauce
Taco Seasoning
Hot Sauce (To Taste)
Sour Cream (Optional)

Dice your onions.
Pre-Heat oven to 350 Degree's F.

Dice your tomatoes.

Add some oil to your pan.

Saute your diced onions.

Portion out about a 1/6 of your diced tomatoes.

While your onions are sauteing you can chop your green onions.
Leave your reserved tomatoes & green onions to the side.

Add in your tomatoes.

Add in your cooked & shredded chicken.

Mix in 1/2 of the Taco Seasoning.

Now for your hot sauce. I like things SPICY. But not everyone likes it as spicy as me. So I would recommend taste testing as you go along. Start with a couple of splashes and build up for more flavor. I use about 1/4 cup and I was sweatin' when I was eating lol.

While your filling is cooking together you can start on your sauce.
Combine your salsa (if you're using the exact same products above it's about half a jar the Salsa.)

And mix in your Queso sauce (roughly 1/3 of the Queso jar) and stir together.

Microwave your Tortillas in the Microwave about 30 sec. They are more pliable this way if you use them cold they tend to crack a lot easier.

Add a ladle full of sauce to the bottom of your pan.

Fill each tortilla with your Chicken, Onion & Tomato filling.

Place seam side down.

And repeat until you have all of your enchiladas in a row!

Cover w/ the rest of the remaining sauce.

Sprinkle your cheese on top.
Into the oven for 20 min.

Top w/ the reserve chopped tomatoes & green onions from earlier and you're done!
Add a dollop of Sour Cream if you please!
Btw's this recipe works great w/ Steak too :)!

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