Chicken Ranch Tacos

Terrific tacos start with a variety of creative toppings. Build your own and no two will be the same!

Yield: 5 servings (2 tacos each)
Recipe from Old El Paso®

Recipe Time

Prep Time:
Start To Finish: 25 Minutes

Nutritional Information

Amount per serving
  • Calcium: 15%
  • Calories: 500
  • Calories from fat: 290
  • Carbohydrate: 23g
  • Cholesterol: 105mg
  • Fat: 32g
  • Fiber: 2g
  • Iron: 10%
  • Protein: 31g
  • Sodium: 1500mg
  • Sugars: 3g
  • Saturated fat: 9g


  • 1 box (4.7 oz) Old El Paso® Stand 'N Stuff® taco shells (10 shells)
  • 3 cups cut-up deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
  • 1 package (1 oz) Old El Paso® taco seasoning mix
  • 1/2 cup ranch dressing
  • 1 1/2 cups shredded lettuce
  • 1 medium tomato, chopped (3/4 cup)
  • 1 cup shredded Cheddar cheese (4 oz)
  • 1/4 cup sliced green onions (4 medium), if desired
  • Old El Paso® Thick 'n Chunky salsa, if desired
  • Additional ranch dressing, if desired


  1. 1. Heat oven to 325°F. Heat taco shells in oven as directed on box.
  2. 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. 3. Spoon warm chicken mixture into heated taco shells. Top with lettuce, tomato, cheese and onions. Drizzle with salsa and additional dressing.
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Chicken Ranch Tacos Recipe at a Glance
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