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I'm trying this thing where I come home from work and just do whatever I want. Today, that involved finishing off the bottle of Bailey's, microwaving a tortilla with some cheese and stuffing it in my face, then plopping on the couch to watch old episodes of Big Bang Theory and completely space out. I let my husband order takeaway, and I'm thinking that I might not move.

I guess I'm not 100% successful since I didn't really want to d any work and yet here I am typing away. I guess I just can't keep away from my to do list. But I've just decided that after I finish writing, I'm going to go put on my pajamas, which will elevate this evening to near perfection.

The other day when I was feeling more productive, I made you Enchilada Queso. This is a simple twist on a classic cheese dip involving nothing more complex than adding some store bought stuff t a simple cheese sauce, then scooping it out with tortilla chips until your body can't take anymore. The enchilada sauce adds a sweet smokiness to the queso that I just love.

We're sticking to our theme of laziness by combining pre-shredded cheese to a can of evaporated milk along with some corn starch to thicken it. A close of garlic and a green onion add flavor. I buy a jar of enchilada sauce from my grocery store that comes with a packet of seasoning attached to the top, but if you can't get a sauce/seasoning mash up, you can use a packet of your favorite taco seasoning instead. So so easy.

My chips cheese and gravy should be here any minute. Enjoy your Enchilada Queso and laziness, my friends. I plan to enjoy mine.

Enchilada Queso

Print Recipe

Enchilada Queso is your favorite cheese dip with a smoky twist.

Prep Time: 10
Cook Time: 10
Total Time: 20 minutes

Ingredients

Scale

225 grams shredded cheese such as cheddar, Monterrey Jack or colby
1 tablespoon cornstarch
½ tablespoon butter
1 clove garlic, minced
1 green onion, chopped
1 can evaporated milk
1 package enchilada or taco seasoning
½ cup enchilada sauce
Chips for dipping

Instructions

In a mixing bowl, toss together your cheese and cornstarch. Set aside.
In a medium sauce pan over low heat, melt your butter then add the minced garlic and chopped green onion. Stir and cook for about a minute until fragrant.
Add your evaporated milk to the pan, then stir in the cheese mixture. Add your seasoning, and stir the mixture occasionally until the cheese melts and the sauce thickens.
Stir in the enchilada sauce, adding a little more or less until it reaches the consistency of your dreams.
Serve warm. This dip is best eaten the first time around, but if you want to reheat it, stir it frequently and add in some extra enchilada sauce or milk if you need to thin it out.