Hello and welcome to my little corner of the Webster Parish Journal. My name is Ashley Rowton, and I love to cook (and eat!). I share recipes daily on The Copper Whisk (www.thecopperwhisk.com). I am delighted to share here with you as well. Each week I will select one of my most popular recipes that is a tried and true favorite. Last week I shared Cinnamon Roll Cake, and this week I selected Ranch Queso Enchiladas.
B-O-R-E-D with your same old taco night? I’ve been there! This recipe is a jackpot hit! And there are tons of options with it. Here I made both fajita chicken on one side and taco meat on the other side. Feel free to choose your own preference. I liked having the option of both, because variety is my favorite adjective when it comes to food! Also, you can pick corn or flour tortillas.
The sauce for this one is Oh.So.Good. No need to use store-bought enchilada sauce when you’ve got a recipe as easy as this one.
Ranch Queso Enchiladas
• Flour tortillas (or corn!)
• 1 pound ground chuck
• 1 package taco seasoning
• 1 onion
• 1 package cooked chicken fajita meat (I use Tyson)
• 1 can cream of chicken soup
• 1 cup milk
• 1 packet dry Ranch dressing mix
• 1 small can chopped green chiles
• 1 large bag Velveeta shreds
• 2 cups shredded Mexican cheese
Preheat oven to 350 degrees. Grease 9×13 pan. Cook ground beef with onion until done. Drain if needed. Add back to skillet with taco seasoning and 2/3 cup water. Mix well.
Chop fajita chicken.
To make the sauce heat the cream of chicken soup and milk. Once heated through add Ranch mix, green chiles, and Velveeta shreds. Mix until combined. Add more milk if mixture is too thick.
Add 1 cup shredded Mexican cheese to ground beef mixture. Assemble enchiladas by adding spoonfuls of meat to fill tortillas. Wrap into enchilada shape and place in 9×13. Fix ground beef for one half of pan and chicken on other half of pan.
Pour sauce over top. Bake for 30 minutes.
Adapted from Michelle Sips & Savors.
(Ashley Madden Rowton is a wife, mother and cookbook author.)
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