RANCH CHICKEN TACOS
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.
Provided by Joan Dredge
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Combine ranch dressing, sour cream, 1 teaspoon taco seasoning, and salsa in a small bowl. Cover and refrigerate until serving.
- 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.
- 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.
Nutrition Facts : Calories 716.7 calories, Carbohydrate 40.3 g, Cholesterol 101.3 mg, Fat 49 g, Fiber 8.7 g, Protein 30.7 g, SaturatedFat 15.3 g, Sodium 1419 mg, Sugar 4.9 g
MEXICAN KING RANCH CHICKEN CASSEROLE
Make and share this Mexican King Ranch Chicken Casserole recipe from Food.com.
Provided by fcmosher
Categories Chicken
Time 2h
Yield 8 , 8 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat the oven to 350 degrees Fahrenheit.
- In a large skillet saute the onion and the bell pepper in hot oil over medium-high heat 5 minutes or until tender. Add the diced chicken to the onion and the bell pepper mixture.
- Add the cream of chicken soup, cream of mushroom soup, tomatoes and green chilies, chili powder, garlic powder, salt, and the black pepper.
- Line a greased 9-inch x 13-inch baking dish; layer one-third of the corn tortillas pieces in the dish.
- Top with one-third of the chicken mixture.Top the chicken mixture with one-third of the cheddar cheese.
- Repeat the layers twice.
- Bake for 1 hour in a 350 degrees Fahrenheit oven.
Nutrition Facts : Calories 383.4, Fat 22.4, SaturatedFat 7.2, Cholesterol 60.4, Sodium 771.5, Carbohydrate 28.3, Fiber 3.8, Sugar 4.3, Protein 18.9
MEXI-RANCH CHICKEN
Make and share this Mexi-Ranch Chicken recipe from Food.com.
Provided by Caroline Cooks
Categories Chicken
Time 34m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees F. and line a baking sheet with foil; lightly coat foil with nonstick cooking spray.
- On a floured board roll out pizza crust into an 15x11-inch rectangle.
- Divide into four equal pieces and lay one slice of cheese on each section of crust.
- Top each with equal amounts of chilies and chicken strips. Starting at long end of dough, roll up each piece tucking and sealing ends.
- On a piece of wax paper mix tortilla chips and taco seasoning.
- Brush rolls with melted butter and roll in crushed chips mixture, pressing to adhere.
- Transfer to prepared baking sheet and bake for 20-25 minutes, until golden brown. Meanwhile, in a small bowl mix salsa and ranch dressing.
- Remove from oven and serve with salsa mixture for dipping.
Nutrition Facts : Calories 394.2, Fat 31.7, SaturatedFat 11.8, Cholesterol 88, Sodium 1245.4, Carbohydrate 7, Fiber 1.5, Sugar 4.2, Protein 20.7
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- Add 2 tablespoons of Canola oil to a large skillet over medium-high heat. Working in batches, sear the chicken for 2-3 minutes on each side, taking care not to overcrowd the pan. Transfer seared chicken to a large plate and set aside until ready to use.
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