RANCH CHICKEN TACOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 8 servings
Number Of Ingredients 45
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
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
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
Provided by Food Network
Time 25m
Yield 5 servings
Number Of Ingredients 10
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.
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
CHICKEN RANCHERO TACOS
If you are looking for authentic tacos with a little more pizzaz than the typical street tacos, these are the ones to eat. These are so satisfying and easy!
Provided by Sommer Clary
Categories Mexican
Time 30m
Yield 10-12 tacos
Number Of Ingredients 8
Steps:
- Season chicken thighs with the garlic salt and pepper, and cook on the grill until cooked through (about 5-7 minutes per side on medium heat with the lid closed. However, all grills are different, so check frequently). Allow chicken to rest for 5 minutes, then dice into bite-sized chunks.
- Put the can of beans into a pot and cook until heated through. Drain and rinse beans; set aside.
- Heat a large griddle over medium heat. Place tortillas on the griddle (making sure not to overlap), and sprinkle with cheese, a spoonful of pinto beans, and some of the chicken pieces. When the tortilla is warmed through and the cheese has melted, remove from the griddle and top with an avocado slice, some cabbage salsa and a squeeze of lime juice. Serve immediately.
CHICKEN-RANCH TACOS
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
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
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