Recipe #164: Ranch Chicken Tacos

I was craving chicken and avocado today at work, so I went to allrecipes.com (as usual) and dug this recipe up for dinner.  Cool thing is that if you get the rotisserie chicken already hot and use it right away, it involves NO cooking for a hot meal!  My only change would be to use flour tortillas next time- the corn ones were sort of overpowering with their flavor and dried out almost immediately.  I loved the sauce on this.

Ingredients

• 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

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.