Chicken Ranch Tacos

Dinner · Lunch

Chicken Ranch Tacos

Rotisserie chicken tacos with a cool ranch, sour cream, and salsa sauce, fresh toppings, olives, and Colby-Monterey Jack.
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Prep
15 minutes
Cook
10 minutes
Total
25 minutes
Serves
8 tacos

Bring it to the table

About this recipe.

Rotisserie chicken tacos with a chilled ranch, sour cream, and salsa sauce, plus lettuce, tomato, green onion, olives, cheese, and optional avocado.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • ½ Cup Ranch Dressing
  • ¼ Cup Sour Cream
  • 1 oz Taco Seasoning Mix (divided)
  • 1 Tbsp Salsa (mild chunky)
  • 2 Cups Rotisserie chicken (fully cooked, shredded)
  • 8 Corn Tortillas (6 inch)
  • 1 Cup Lettuce (Shredded)
  • 1 Large Tomato (chopped)
  • 4 Large Green Onions (sliced)
  • 1 4-oz can Black Olives (sliced, drained)
  • 1 Large Avocado (peeled, pitted and diced (optional))
  • 1 Cup Colby-Monterey Jack Cheese (shredded)

The cooking plan

How to make Chicken Ranch Tacos.

  1. Stir together the ranch dressing, sour cream, 1 teaspoon of the taco seasoning, and salsa in a small bowl. Cover and refrigerate until serving.

  2. Toss the fully cooked shredded chicken with the remaining taco seasoning in a microwave-safe bowl. Cover with a microwave-safe lid or vented cover. Microwave until steaming hot, starting with 2–3 minutes and stirring midway. Continue in short intervals if needed until the chicken reaches 165°F throughout. Heating time depends on the microwave and starting temperature.

  3. Warm the corn tortillas in a dry skillet over medium heat, about 30–60 seconds per side, until soft and pliable. Keep them wrapped in a clean kitchen towel while finishing the batch.

  4. Divide the seasoned chicken among the eight tortillas. Add lettuce, tomato, green onion, drained olives, cheese, and optional avocado. Spoon the chilled ranch sauce over the filling and serve promptly.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Chicken Ranch Tacos

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Rotisserie chicken tacos with a chilled ranch, sour cream, and salsa sauce, plus lettuce, tomato, green onion, olives, cheese, and optional avocado.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 tacos
Course: Dinner, Lunch
Cuisine: Tex-Mex-inspired
Ingredients Equipment Instructions Notes

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Ingredients
  

  • ½ Cup Ranch Dressing
  • ¼ Cup Sour Cream
  • 1 oz Taco Seasoning Mix divided
  • 1 Tbsp Salsa mild chunky
  • 2 Cups Rotisserie chicken fully cooked, shredded
  • 8 Corn Tortillas 6 inch
  • 1 Cup Lettuce Shredded
  • 1 Large Tomato chopped
  • 4 Large Green Onions sliced
  • 1 4-oz can Black Olives sliced, drained
  • 1 Large Avocado peeled, pitted and diced (optional)
  •  
    1 Cup Colby-Monterey Jack Cheese shredded

Equipment

1 Non Stick Pan
1 Cutting board
Chef's knife
1 Chef's knife
1 Microwave-safe bowl and cover (For reheating the cooked chicken.)

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Stir together the ranch dressing, sour cream, 1 teaspoon of the taco seasoning, and salsa in a small bowl. Cover and refrigerate until serving.
  2. Toss the fully cooked shredded chicken with the remaining taco seasoning in a microwave-safe bowl. Cover with a microwave-safe lid or vented cover. Microwave until steaming hot, starting with 2–3 minutes and stirring midway. Continue in short intervals if needed until the chicken reaches 165°F throughout. Heating time depends on the microwave and starting temperature.
  3. Warm the corn tortillas in a dry skillet over medium heat, about 30–60 seconds per side, until soft and pliable. Keep them wrapped in a clean kitchen towel while finishing the batch.
  4. Divide the seasoned chicken among the eight tortillas. Add lettuce, tomato, green onion, drained olives, cheese, and optional avocado. Spoon the chilled ranch sauce over the filling and serve promptly.

Notes

Makes eight tacos, about four servings of two tacos each. This recipe starts with fully cooked chicken. The seasoning packet is used once: 1 teaspoon in the sauce and the remainder on the chicken. Keep the sauce and prepared toppings chilled until assembly. Timing is an estimate.

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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