Description
A great change from regular Mexican style tacos. A cool summer dinner, made quick 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.
Ingredients
- 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 tortillas
- shredded lettuce
- 1 tomato, chopped
- 4 green onions, sliced
- 1 (4 ounce) can sliced black olives
- 1 avocado – peeled, pitted and diced (Optional)
- 1 cup shredded Colby-Monterey Jack cheese
Instructions
- Combine ranch dressing
- sour cream
- 1 teaspoon taco seasoning
- and salsa in a small bowl. Cover and refrigerate until serving.
- 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.
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 25 mins
Servings: 4