Ingredients

The following ingredients have 10 Servings
  • 4 tablespoons butter (unsalted)
  • 1/4 cup all purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups heavy cream
  • 1 1/2 cups shredded cheddar cheese
  • 4.5 ounces Old El Paso Green Chiles
  • 2 tablespoons mild salsa of your choice (I use the Roasted Chipotle Salsa from Trader Joe’s)
  • 5.4 ounce box Old El Paso Nacho Cheese Stand n’ Stuff Shells (10 count)
  • 20 grilled chicken slices (sliced thinly)
  • 4 cups thinly sliced romaine lettuce
  • 1 cup halved cherry tomatoes

Instruction

  • Place butter into a small saucepan over medium heat. Once melted whisk in flour, salt and pepper. Slowly whisk in cream whisking until thickened.
  • Stir in cheese until melted. Add green chiles and salsa, stirring to combine. Reduce heat to simmer, stirring often.
  • Place taco shells onto a serving plate and fill each shell with 2 slices of grilled chicken. Top with 2 tablespoons of queso then lettuce and tomatoes. Serve immediately.