Ranch Chicken Tacos
1 cup ranch dressing
1/2 cup sour cream
2 (1 ounce) packets taco seasoning mix, divided
2 tablespoons mild chunky salsa
4 cups shredded rotisserie chicken
16 (6 inch) corn tortillas
2 tomatoes, chopped
8 green onions, sliced
2 (4 ounce) cans sliced black olives
2 avocados – peeled, pitted and diced (optional)
2 cups shredded Colby-Monterey Jack cheese
Combine ranch dressing, sour cream, 2 teaspoons 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 heavy 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.