Chicken Ranch Tacos

Chicken Ranch Tacos

Build terrific tacos with a variety of creative toppings. Try using our Make-Ahead Shredded Chicken Breast. Just thaw and use three cups in place of the rotisserie chicken.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

5

servings

1
box (4.7 oz) Old El Paso® Stand 'N Stuff® taco shells (10 shells)
3
cups cut-up deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1
package (1 oz) Old El Paso® taco seasoning mix
1/2
cup ranch dressing
1 1/2
cups shredded lettuce
1
medium tomato, chopped (3/4 cup)
1
cup shredded Cheddar cheese (4 oz)
1/4
cup sliced green onions (4 medium), if desired
Old El Paso® Thick 'n Chunky salsa, if desired
Additional ranch dressing, if desired
  1. Heat oven to 325°F. Heat taco shells in oven as directed on box.
  2. Meanwhile, in medium microwavable bowl, place chicken. Sprinkle with taco seasoning mix; toss gently to coat. Microwave uncovered on High 2 to 3 minutes or until hot. Stir in 1/2 cup dressing.
  3. Spoon warm chicken mixture into heated taco shells. Top with lettuce, tomato, cheese and onions. Drizzle with salsa and additional dressing.
Makes 5 servings (2 tacos each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Instead of rotisserie chicken, use any diced cooked chicken.
Offer additional taco toppings such as olives and sour cream.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 500
    • (Calories from Fat 290),
  • Total Fat 32g
    • (Saturated Fat 9g,
    • Trans Fat 2 1/2g),
  • Cholesterol 105mg;
  • Sodium 1500mg;
  • Total Carbohydrate 23g
    • (Dietary Fiber 2g,
    • Sugars 3g),
  • Protein 31g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 3 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 4 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.