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Chipotle Ranch Chicken Tacos

Total Time

Prep/Total Time: 20 min.

Makes

4 servings

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
Chipotle Ranch Chicken Tacos Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  1. 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.
  2. Spoon chicken mixture into taco shells. Top with remaining ingredients.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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