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Ranch Chicken Tacos

Ranch Chicken Tacos

  • Prep

    20 m
  • Cook

    5 m
  • Ready In

    25 m
serenebeader

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 717 kcal
  • 36%
  • Fat:
  • 49 g
  • 75%
  • Carbs:
  • 40.3g
  • 13%
  • Protein:
  • 30.7 g
  • 61%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 1419 mg
  • 57%

Based on a 2,000 calorie diet

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Directions

  1. Combine ranch dressing, sour cream, 1 teaspoon taco seasoning, and salsa in a small bowl. Cover and refrigerate until serving.
  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.
  3. Warm the 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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Jillian
158

Jillian

7/15/2011

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!

Sarah Jo
68

Sarah Jo

9/26/2011

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.

Shelbi
46

Shelbi

8/2/2011

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!

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