Oven Baked Bacon Chicken Chipotle Ranch Mini Taco Bowls Recipes

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OVEN-BAKED BACON-CHICKEN-CHIPOTLE RANCH MINI TACO BOWLS



Oven-Baked Bacon-Chicken-Chipotle Ranch Mini Taco Bowls image

Enjoy the flavors of bacon, chicken, ranch and chipotle all in one bite in these easy mini taco boats.

Provided by Stephanie Wise

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 9

4 slices thick-sliced bacon
3 large boneless skinless chicken breasts, cut into 1-inch cubes
2 tablespoons ranch seasoning & salad dressing mix
1 to 2 teaspoons chipotle chili powder
1 package Old El Paso™ Tortilla Bowls Mini Soft Flour Tortillas
3/4 cup shredded Monterey Jack cheese (3 oz)
Chopped tomatoes, red onion, cilantro, as desired
1/4 cup ranch dressing
1/2 to 1 teaspoon chipotle chili powder

Steps:

  • Heat oven to 350°F. Line cookie sheet with foil.
  • In 10-inch nonstick skillet, cook bacon over medium heat about 10 minutes or until crisp. Transfer to paper towel-lined plate to cool; crumble into small pieces.
  • Drain most of drippings from skillet (don't wipe out skillet); return skillet to stovetop over medium heat. In large bowl, toss chicken with ranch seasoning and 1 to 2 teaspoons chipotle chili powder. Transfer chicken to skillet; chicken 10 to 12 minutes or until no longer pink in center.
  • Place boats on cookie sheet. Divide chicken mixture evenly among boats. Top with shredded cheese.
  • Bake about 10 minutes or until cheese is melted and boats are lightly toasted. Top with crumbled bacon, chopped tomatoes, red onion and cilantro.
  • In small bowl, mix Chipotle Ranch Dressing ingredients. Drizzle over tacos just before serving.

Nutrition Facts : Calories 490, Carbohydrate 24 g, Cholesterol 115 mg, Fat 3, Fiber 1 g, Protein 43 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1330 mg, Sugar 3 g, TransFat 0 g

CHIPOTLE RANCH CHICKEN TACOS



Chipotle Ranch Chicken Tacos image

Chop, chop...or not. These tacos are easy on the cook with ready-to-use produce, pico, dressing and cheese. Thinly slice the radishes and hot peppers, and your fiesta is ready. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

2 cups shredded rotisserie chicken
2 cups frozen corn, thawed
1/4 cup pico de gallo
8 taco shells, warmed
1 cup shredded Monterey Jack cheese
1 cup coleslaw mix
6 radishes, thinly sliced
1/2 cup chipotle ranch salad dressing
3 jalapeno peppers, seeded and thinly sliced

Steps:

  • Combine the chicken, corn and pico de gallo in a small microwave-safe dish. Cover and cook on high for 1-2 minutes or until heated through., Spoon chicken mixture into taco shells. Top with remaining ingredients.

Nutrition Facts :

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