Chicken Ranch Tacos Recipes

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RANCH CHICKEN TACOS



Ranch Chicken Tacos image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 8 servings

Number Of Ingredients 45

4 boneless, skinless chicken breasts
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon crushed red pepper
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1/4 cup vegetable oil
6 small corn tortillas
6 small flour tortillas
Avocado Lime Crema, recipe follows
Basic Brown Beans, recipe follows
Grilled Mini Peppers, recipe follows
Mango de Gallo, recipe follows
Salsa Diablo, recipe follows
2 avocados
1 cup chopped fresh cilantro
1 cup sour cream
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Zest and juice of 2 limes
4 cups dried pinto beans, rinsed
2 tablespoons chili powder
Kosher salt and freshly ground black pepper
12 red and yellow mini peppers
3 jalapenos, seeded and finely diced
3 Roma tomatoes, diced
1 large red onion, diced
Two 15-ounce cans diced mangoes, drained
2 cups chopped fresh cilantro
Juice of 1 lime
1/2 teaspoon salt
Two 10-ounce cans diced tomatoes with green chiles, such as Rotel
One 28-ounce can whole tomatoes in juice
1/2 cup fresh cilantro leaves
1/4 cup chopped onion
1 clove garlic, minced
1 habanero chile, seeded and chopped
1 jalapeno, quartered and sliced thin (with seeds and membrane)
1 canned chipotle in adobo sauce
1 teaspoon hot sauce
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon sugar
Juice of 1 lime

Steps:

  • Preheat the oven to 350 degrees F.
  • For the chicken: Put the chicken in a resealable bag. In a bowl, mix together the cumin, chili powder, crushed pepper, garlic powder and 1/2 teaspoon each salt and pepper; pour over the chicken. Seal the bag and smush to coat.
  • Add the oil to a skillet and heat it up over medium-high heat. Add the chicken and cook until cooked through, about 4 minutes per side. Remove the chicken to a cutting board, cut into cubes, and then return to the skillet; keep warm over low heat, covered in foil.
  • For the tortillas: Wrap the tortillas in foil and warm them in the oven for 15 minutes. Serve the chicken with the tortillas as part of a taco bar.
  • Add the avocados, cilantro, sour cream, milk, salt, pepper and lime zest and juice to a blender. Blend until smooth. Serve as part of a taco bar.
  • Add the beans, chili powder, 1 1/2 teaspoons salt and 2 teaspoons pepper to a large pot. Add cold water to cover by 2 inches. Bring to the boil, reduce the heat and simmer, covered, until tender, about 6 hours. Serve as part of a taco bar.
  • Heat up a grill pan and slap the peppers on. Cook, turning them occasionally, until blistered on all sides and softened, about 8 minutes total. Remove and set aside. Serve as part of a taco bar.
  • Add the jalapenos, tomatoes, onions, mangoes, cilantro, lime juice and salt to a bowl and stir together. Serve as a taco bar fixing.
  • In a blender or food processor (see Cook's Note), combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, chiles, hot sauce, cumin, salt, sugar and lime juice. Pulse until you get the salsa to the consistency you like; I do about 10 to 15 pulses. Test seasonings with a tortilla chip, if you dare. Refrigerate for at least an hour before serving.

CHICKEN RANCH TACOS



Chicken Ranch Tacos image

Put a creative spin on traditional tacos with this terrific, tangy chicken-ranch recipe.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 5

Number Of Ingredients 10

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

Steps:

  • Heat oven to 325°F. Heat taco shells in oven as directed on box.
  • 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.
  • Spoon warm chicken mixture into heated taco shells. Top with lettuce, tomato, cheese and onions. Drizzle with salsa and additional dressing.

Nutrition Facts : Calories 500, Carbohydrate 23 g, Cholesterol 105 mg, Fat 4, Fiber 2 g, Protein 31 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1500 mg, Sugar 3 g, TransFat 2 1/2 g

CHICKEN-RANCH TACOS



Chicken-Ranch Tacos image

All ingredients amounts may be adjusted to taste --- you may substitute the bottled Hidden Valley Ranch dressing for the package, I prefer the package --- I have even made these using Caesar salad dressing from my recipe#116849 instead of the Ranch :)

Provided by Kittencalrecipezazz

Categories     Poultry

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

6 -8 taco shells (I use the stand n' stuff)
2 tablespoons oil
5 -6 boneless skinless chicken breasts (cut into small bite-size pieces)
0.5 (1 1/4 ounce) package taco seasoning mix (can use more to taste)
1 (28 g) package hidden valley ranch dressing mix
2 cups shredded head lettuce
1 -2 tomatoes, finely chopped
2 cups shredded Mexican blend cheese (or to taste)
2 -3 green onions, chopped

Steps:

  • In a small bowl mix together the dry ranch dressing mix with 1 cup milk and 1 cup of mayonnaise (or according to the package directions for dressing, I also add in 1 teaspoon fresh garlic but that is optional) mix until well combined; refrigerate until ready to use.
  • Heat 2 tablespoon oil in a large skillet over medium-high heat.
  • Add in the chicken cubes and toss with a spoon until cooked through, seasoning with the taco mix just before the chicken is finished cooking (do not overcook the chicken cubes or they will be dry) transfer to a bowl.
  • Divide the cooked chicken cubes between each taco shell, then drizzle the top of the chicken with a small amount of prepared Ranch dressing (make certain to save some dressing to drizzle on the top of the tacos).
  • Top with a small amount of shredded lettuce, chopped tomatoes, shredded cheese, then green onion.
  • Drizzle the top of the tacos with more ranch dressing.
  • Delicious!

Nutrition Facts : Calories 584.7, Fat 34.5, SaturatedFat 15.5, Cholesterol 163.7, Sodium 1355.4, Carbohydrate 20.3, Fiber 2.7, Sugar 5.8, Protein 47.5

CHICKEN RANCH TACOS



Chicken Ranch Tacos image

Provided by Food Network

Time 25m

Yield 5 servings

Number Of Ingredients 10

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 box (4.7 oz) Old El Paso® Stand 'N Stuff® taco shells (10 shells)

Steps:

  • 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.

CHICKEN RANCH TACOS



Chicken Ranch Tacos image

Make and share this Chicken Ranch Tacos recipe from Food.com.

Provided by mrose75

Categories     Chicken

Time 35m

Yield 10 tacos

Number Of Ingredients 9

1 (4 2/3 ounce) box old el paso taco shells
3 cups diced cooked chicken
1 (1 1/4 ounce) package taco seasoning mix
1/2 cup ranch dressing
1 1/2 cups shredded lettuce
1 medium tomatoes, chopped
1 cup shredded cheddar cheese (or cheese of choice)
1/4 cup sliced green onion
additional ranch dressing, if desired

Steps:

  • Heat oven to 325 degrees.
  • Heat taco shells in oven as directed on package.
  • Meanwhile, in a medium microwavable bowl, place chicken. Sprinkle with taco seasoning mix; toss gently to coat. Microwave uncovered on High for 2 to 3 minutes or until hot. Stir in 1/2 cup of the ranch dressing.
  • Spoon warm chicken mixture into heated taco shells.
  • Top with lettuce, tomato, cheese and green onion.
  • Drizzle with additional ranch dressing if desired.

Nutrition Facts : Calories 239.5, Fat 15.5, SaturatedFat 4.9, Cholesterol 47.3, Sodium 287, Carbohydrate 10.1, Fiber 1, Sugar 0.9, Protein 14.6

EASY CHICKEN RANCH TACOS RECIPE



Easy Chicken Ranch Tacos Recipe image

Just a few ingredients for this easy, delicious dinner!

Provided by Elyse Ellis

Categories     Main Course

Time 20m

Number Of Ingredients 7

3 cups cooked chicken (shredded)
1 ounce taco seasoning (packet)
½ cup ranch dressing
8 taco shells
1 cup shredded cheddar cheese
1 cup shredded lettuce
1 cup ranch dressing

Steps:

  • Heat a skillet over medium-high heat.
  • Add cooked chicken and warm it for a few minutes.
  • Sprinkle on the whole package of dry taco seasoning. Do not add any water! Heat for 5-7 minutes until all heated through and taco seasoning sticks to the chicken.
  • Add ranch dressing, heat an additional 2-3 minutes to warm through.
  • Serve in taco shells and top with shredded cheddar cheese, shredded lettuce and ranch dressing, if desired.

Nutrition Facts : Calories 427 kcal, Carbohydrate 13 g, Protein 18 g, Fat 34 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 69 mg, Sodium 935 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

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