Chicken Ranch Tacos

Looking for a taco recipe to please chicken and ranch dressing lovers? If so, this is the one. This recipe is the perfect treat for Cinco de Mayo.



 
Ingredients:
Shredded chicken filling-
4 boneless skinless chicken breast halves
½ cup onion (sliced)
2 garlic cloves (minced)
1 teaspoon salt
water
2 tablespoons butter
1 garlic clove (minced)
½ medium onion (chopped)
1 medium tomato (seeded and chopped)
½ green bell pepper (chopped)
1 teaspoon black pepper
1 teaspoon marjoram
¼ cup cilantro (chopped)
1 ½ teaspoons cumin
2 tablespoons tomato sauce
½ cup reserved chicken broth
Tacos-
10 taco shells
1 ½ cups shredded lettuce
1 tomato (chopped)
1-2 cups shredded cheddar cheese
ranch dressing


 
Cooking Instructions:

 
Step 1: Place chicken, ½ cup onion, 2 garlic cloves and 1 teaspoon of salt into a large pot. Add enough water to cover the chicken. Bring to a boil, cover and simmer until the chicken is fully cooked (about 20-25 minutes).


 
Step 2: Remove chicken from the pot reserving the broth. Allow the chicken to cool and then shred it using two forks. Melt butter over low heat in a large skillet. Add garlic, onion, tomato, green pepper, black pepper, marjoram, and cumin. Sauté until the vegetables are soft. Stir in shredded chicken. Stir in tomato sauce and reserved chicken broth. Stir in cilantro. Cook until chicken is heated through. Remove from heat.
 
Step 3: To assemble tacos- place shredded chicken mixture into the bottom of each taco shell. Top with cheese, lettuce, tomato, and ranch dressing.