Ranch Chicken Tacos

These ranch chicken tacos are a great change from regular Mexican-style tacos. A quick, cool summer dinner made with leftover rotisserie chicken. Naturally, you can use any type of chicken cooked the way you like; just be sure to shred it for real tacos.

• Preparation Time: 20 mins
• Cooking Time: 5 mins
• Total Time: 25 mins
• Calories: 717 Calories

Ingredients

• 1 tomato, chopped
• 8 (6 inch) corn tortillas
• 4 green onions, sliced
• 1 (4 ounce) can sliced black olives
• shredded lettuce
• 1 cup shredded Colby-Monterey Jack cheese
• ¼ cup reduced-fat sour cream
• 2 cups shredded rotisserie chicken
• ½ cup ranch dressing
• 1 avocado - peeled, pitted and diced (Optional)
• 1 (1 ounce) packet taco seasoning mix, divided
• 1 tablespoon mild chunky salsa

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.