Chicken Ranch Tacos

This, my friends, is called a quick weeknight meal!

Kevin found this Chicken Ranch Tacos recipe on the back of a taco shells box so he wanted to try it.

Last night while we grilled kabobs (delish), I marinated and cooked two other chicken breasts in preparation for this recipe.  It makes weeknight meals SO much easier!

Ingredients:

1 box (4.7 oz) Old El Paso Stand n' Stuff taco shells
3 C. cut-up deli rotisserie chicken (from 2-2 1/2 lb chicken) (I used 2 big chicken breasts grilled)1 pkg. taco seasoning mix (I only used half a packet)1/2 C. ranch dressing (I didn't use this much, just what was needed)1 1/2 C. shredded lettuce
1 med. tomato (we used salsa)1 C. shredded cheddar cheese (4 oz)
1/4 sliced green onions
Additional ranch dressing, if desired (we used light sour cream)

Heat oven to 325*. Heat taco shells in oven as directed.

Meanwhile, in medium microwavable bowl, place chicken. Sprinkle with taco seasoning; toss gently to coat. Microwave uncovered on High 2-3 minutes or until hot. Stir in 1/2 cup of the dressing.

Spoon warm chicken mixture into heated taco shells. Top with lettuce, tomato, cheese, and green onions. Drizzle with additional dressing.

5 servings (2 tacos each)

I served this with fresh corn because we had it leftover from last night.