Description
A delightful blend of shredded chicken, dill pickle ranch dressing, and crunchy tortillas, perfect for weeknight dinners.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1/2 cup dill pickle ranch dressing
- 8 small corn or flour tortillas
- 1 cup shredded cheddar cheese
- 1/2 cup dill pickles, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Mix the shredded chicken with dill pickle ranch dressing until well combined. Season with salt and pepper to taste.
- Heat olive oil in a skillet over medium heat until hot enough to crisp tortillas.
- Place a tortilla in the skillet, sprinkle with cheese, and add a portion of the chicken mixture on top. Top with another tortilla.
- Cook until the bottom tortilla is golden and crispy, then carefully flip to cook the other side until golden. Ensure the cheese melts.
- Remove the taco from the skillet and repeat with the remaining tortillas and filling, cutting each into wedges.
- Garnish with chopped dill pickles, and serve immediately.
Notes
For added flavor, use rotisserie chicken and consider mixing in diced veggies or jalapeños for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 1g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 60mg