If you see a recipe and the words cheesy, easy and taco are in the title, how can you scroll past?!
Let me help you, YOU DON’T! haha
So this recipe starts out by laying a block of cream cheese on the counter to get to room temp. I did this about an hour before cook time began so that it could melt more quickly. Once it came to room temperature, I took my already cooked chicken (if you do not have that recipe, it is very simple..take 4 chicken breasts, season with salt, pepper and a whole pack of dry ranch seasoning and cook in the slow cooker for 6 hours or until it falls apart) and wrap it in a tortilla, stuffing the rolled tortillas very tightly into a baking dish. I was able to squeeze 7 into my dish! Set that aside, preheat your oven to 350 degrees and get started on your cheese sauce <——-AKA the reason you are still reading this recipe
For the cheese sauce you want to turn your burner on to medium heat and let about 4 tablespoons of butter melt. When the butter starts to melt, add a chopped yellow onion and a small can of green chiles. Add a pinch of salt and pepper and once those veggies are soft, add your diced block of cream cheese, being sure to whisk quickly! You may also need to turn your heat down to a low-medium heat so you don’t burn your cheese. OH my gahhh that would not be good! When your cheese is all melty, you will add about a handful of shredded pepper jack cheese. Mix quickly again and just to make sure the rich, cheesy, creaminess is all there, EH… why not just add a dash of heavy whipping cream! (I think so far this is Keto approved 🙂 ) Once you have your desired cheesiness, add some picante sauce to really drive home the flavor! Mix well, turn off your heat and then pour over the soft tacos. Annnnnnd if there just wasn’t enough cheese, sprinkle some more shredded pep jack over top for good measure!!
**There will definitely be leftovers if you do not have anymore than 7 tacos so don’t toss that, I have something else we will do later this week!**
Pop that bad boy in the oven for 25-30 minutes or until the top is golden brown and then serve with fresh tomatoes, shredded lettuce, sour cream and guacamole!
Taco Tuesday just got a whole lot more flavorful!
-already cooked ranch chicken
-7 soft taco size tortillas
-1 small yellow onion
-1, 4.5 oz can diced green chiles
-1 block cream cheese, room temp
-4 tbsp. butter
-2 tbsp. heavy cream
-2 tbsp. picante sauce
-1/2-1 cup shredded pepper jack cheese
-salt and pepper to taste