Mexican : Chipotle Cheese Enchiladas

• 2 (14-ounce) cans mild enchilada sauce
  
• 3 tablespoons TABASCO® brand Chipotle Pepper Sauce
  
• 1/4 cup vegetable oil
  
• 12 corn tortillas
  
• 4 cups shredded Monterey Jack or other melting cheese (1 pound)
  
• 1/2 cup chopped green onion
  

Combine enchilada sauce and TABASCO^® Chipotle Sauce in a large bowl and mix well; pour about 1 cup mixture into a 13 x 9-inch baking pan and tilt to coat bottom with sauce.

Heat oil in a small skillet over low heat. Cook tortillas one at a time for 30 seconds or until soft, turning once.

Dip each tortilla in enchilada sauce in bowl, then lay on a plate and fill with 1/4 cup cheese and 2 teaspoons green onion; roll up and place seam-side-down in baking pan. Pour remaining sauce over top and sprinkle with remaining cheese. Bake in a 425°F oven until browned and bubbly, about 15 minutes.

Makes 6 servings.