2 cups shredded rotisserie chicken
1/4 cup reduced-fat sour cream
1 (1 ounce) packet taco seasoning mix, divided
1 tablespoon mild chunky salsa
1/2 cup ranch dressing
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
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.
Save by using Hot House Beefsteak Tomatoes and Serve with Minute Rice.
Prices Valid September 16, 2012 to September 22, 2012
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