Ingredients:
1/2 cup ranch dressing 1/4 cup reduced-fat sour cream 1 (1 ounce) packet taco seasoning mix, divided 1 tablespoon mild chunky salsa 2 cups shredded rotisserie chicken 8 (6 inch) corn tortillas | shredded lettuce 1 tomato, chopped 4 green onions, sliced 1 (4 ounce) can sliced black olives 1 avocado - peeled, pitted and diced (optional) 1 cup shredded Colby-Monterey Jack cheese |
Directions:
| 1. | Combine ranch dressing, sour cream, 1 teaspoon taco seasoning, and salsa in a small bowl. Cover and refrigerate until serving. | ||||||||
| 2. | 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. | ||||||||
| 3. | Warm the tortillas in the microwave for 15 seconds 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. |
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