Description
Bright, melty, and tangy, these Creamy Cheddar Ranch Chicken Tacos layer shredded chicken with a smooth ranch-cheddar sauce, crisp toppings, and warm tortillas for a quick family dinner.
Ingredients
Scale
- 600 g (20 oz) cooked shredded chicken
- 2 tbsp (28 g) unsalted butter
- 1 small yellow onion (100 g), finely diced
- 2 cloves garlic (about 8 g), minced
- 120 ml (1/2 cup) chicken stock
- 120 g (1/2 cup) sour cream
- 60 g (2 oz) cream cheese
- 2 tbsp (about 14 g) ranch seasoning
- 120 g (1 cup) sharp cheddar, grated (packed)
- 15 ml (1 tbsp) lime juice
- Salt and black pepper, to taste
- 8 small corn or flour tortillas (6-inch)
- Toppings: shredded lettuce, pico de gallo or diced tomatoes, sliced avocado, cilantro, and pickled red onion
Instructions
- Warm and shred the chicken. Remove skin and shred the cooked chicken with two forks or pulse in a stand mixer until shredded.
- Heat the unsalted butter in a skillet over medium heat. Add the diced yellow onion and sauté until translucent.
- Add minced garlic and cook until aromatic.
- Pour in chicken stock and scrape up browned bits. Simmer briefly.
- Stir in sour cream and cream cheese to make the sauce smooth.
- Add ranch seasoning and lime juice.
- Lower heat and add grated sharp cheddar in two additions, stirring until melted.
- Add the shredded chicken and stir to coat, cooking until hot.
- Warm the tortillas before serving and divide the chicken among them. Top with preferred toppings and serve immediately.
Notes
For a gluten-free version, use corn tortillas. For a lighter option, swap cream cheese with Neufchâtel and sour cream with Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 560
- Sugar: 4g
- Sodium: 920mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 44g
- Cholesterol: 150mg