Ranch Chicken Tacos

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/2 cup ranch dressing
• 1/4 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

Also mentioned in the method: tortillas

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Mix the ranch dressing, sour cream, half of the taco seasoning packet and the salsa in a bowl. Refrigerate until serving.

2. Heat the shredded rotisserie chicken in a skillet over medium heat with the other half of the taco seasoning and a splash of water, stirring, for about 3 minutes until steaming hot throughout.

3. Warm the corn tortillas in a dry skillet over medium heat, about 20 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds.

4. Divide the chicken among the tortillas. Top each with shredded lettuce, chopped tomato, sliced green onions, sliced black olives and shredded Colby-Monterey Jack cheese.

5. If using, add diced avocado to each taco. Spoon the chilled ranch mixture over the top and serve right away.