Ranch Chicken Tacos

Ranch chicken tacos are a refreshing variation from Mexican tacos. Leftover rotisserie chicken makes a simple, cool summer meal. Any chicken cooked anyway you like can be used, but authentic tacos require shredding.  

– ½ cup ranch dressing – ¼ cup reduced-fat sour cream – 1 (1 ounce) packet taco seasoning mix, divided – 1 tablespoon mild chunky salsa – 2 cups shredded rotisserie chicken – 8 (6 inch) corn tortilla

INGREDIENTS

– shredded lettuce – 1 tomato, chopped – 4 green onions, sliced – 1 (4 ounce) can sliced black olive – 1 avocado - peeled, pitted and diced (Optional) – 1 cup shredded Colby-Monterey Jack cheese

Combine ranch dressing, sour cream, 1 teaspoon taco seasoning, and salsa in a small bowl. Cover and refrigerate until serving.

MAKING PROCESS

Toss chicken with remaining taco seasoning. Cover bowl loosely with wax paper or plastic wrap. 

Microwave chicken until chicken is heated through, about 2 to 3 minutes. 

Warm tortillas in a skillet for about a minute on each side to make them pliable. 

Place a scoop of chicken on the tortilla and top with lettuce, tomato, green onion, olives, avocado, cheese, and a spoonful of the ranch dressing mixture. 

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