Recipe by serenebeader
"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."
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reduced-fat sour cream
1 (1 ounce) packet
taco seasoning mix, divided
mild chunky salsa
shredded rotisserie chicken
8 (6 inch)
green onions, sliced
1 (4 ounce) can
sliced black olives
avocado - peeled, pitted and diced
shredded Colby-Monterey Jack cheese
My husband loves anything with "ranch" so I decided to try this. However I had a different take on it. I didn't warm the chicken in the microwave and made these into wrap sandwiches with flour tortillas vs. making these into tacos. I used pico de gallo vs. salsa and "Taco Seasoning II" from this site vs. a packaged seasoning mix. I left out the olives and instead thought what works best with ranch, lettuce and tomato - Bacon of course! So I added a few slices of bacon to each wrap along with the avocado slices and shredded cheddar cheese - YUM!
Wow, way too much salt for my liking
I didn't bother cutting my ranch with sour cream. I just used my own homemade dry ranch dressing mix and added it to reduced fat sour cream. I didn't use rotisserie chicken, either. I had two chicken breasts I boiled in chicken broth with mexican spices (cumin, coriander, onion, garlic, mexican oregano), then cooled and shredded. I also used flour tortillas. This was quite good--easy and a kid pleaser. I think that next time, I'd skip the tortillas and try this as a chunky chicken taco salad.
VERY VERY GOOD! My new favorite taco! The only thing I did different was to pan cook a few chicken breast with some taco seasoning on them and shred them up. The rest was the same! I LOVE these and will be making them often! They are also great for not having to use the oven in this Texas Summer Heat!
I used Light Ranch and only 2 TB fat free sour cream (I was short) for the sauce. I didn't use all of the remaining seasoning in the chicken- just eyeballed it until it looked good and seasoned and I had to add a little water to the chicken just to keep it moist. The flavor was probably only 4 stars but since it was so easy I gave it the 5th star. Hubs and the kiddo assembled theirs on flatout bread and I had mine on a spinach salad. Everyone was happy and healthy. Thanks!
Really good. I found myself adding extra sauce to my tacos because the chicken was kind of dry. Otherwise, it was a nice change of pace. Can't wait to make taco salad from the leftovers.
Great recipe, especially for these hot days. For the chicken I cooked it with the taco seasoning mixed with water on the stove (like you would typically do with ground beef). I also added a little more salsa to the sauce. Excellent! We'll definitely be eating it again.
These were phenomenal! I followed the recipe exactly and it was a huge hit with the whole family! I will definitely make these again. The chicken was delicious, the sauce, the toppings....it was PERFECT!
* Percent Daily Values are based on a 2,000 calorie diet.
Ranch Chicken Tacos
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 441
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