Wednesday, March 6, 2013

Chipotle Ranch Chicken Tacos

One night last week I was trying to come up with dinner last minute using ingredients I already had in my kitchen. The result was delicious chipotle ranch chicken tacos.  You have got to give them a try. Josh and I both loved them and he asked for seconds!

Here are the ingredients:
  • 2 boneless skinless chicken breasts, cubed
  • 1 tsp. chipotle powder
  • 1 tbsp. ranch dip mix
  • 1 can black beans, rinsed and drained
  • Canola oil
  • Shredded Mexican, cheddar, and/or Monterrey Jack cheese
  • Flour tortillas
Heat canola oil in a pan over medium-high heat. Sprinkle chicken with chipotle and ranch mix. Add to pan. Cook until chicken is completely cooked through. You could also do this on a grill, but leave chicken whole and cut afterward. Add beans to pan and cook for about 1 minute, just to heat them up a bit.

Place cooked chicken and beans in tortillas and sprinkle with cheese. I put mine in the panini press to heat the tortilla and melt the cheese, but it's fine either way. This should make enough for about 6-8 people. Adding the beans helps stretch it a little further. This would also be great served over rice or with veggies for a healthier option.

And I enjoyed using the leftovers to make nachos the following day!

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