Chipotle Ranch Chicken Tacos Recipe
Chipotle Ranch Chicken Tacos Recipe photo by Taste of Home
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Chipotle Ranch Chicken Tacos Recipe

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Chop, chop...or not. These tacos are easy on the cook with ready-to-use produce, pico, dressing and cheese. Thinly slice the radishes and hot peppers, and your fiesta is ready.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 2 cups shredded rotisserie chicken
  • 2 cups frozen corn, thawed
  • 1/4 cup pico de gallo
  • 8 taco shells, warmed
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 cup coleslaw mix
  • 6 radishes, thinly sliced
  • 1/2 cup chipotle ranch salad dressing
  • 3 jalapeno peppers, seeded and thinly sliced


  1. Combine the chicken, corn and pico de gallo in a small microwave-safe dish. Cover and cook on high for 1-2 minutes or until heated through.
  2. Spoon chicken mixture into taco shells. Top with remaining ingredients. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Chipotle Ranch Chicken Tacos in Simple & Delicious April/May 2013, p10

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Jun. 4, 2015 Edited Jun. 8, 2015

"These were really tasty and as Ann did, used crockpot chicken. The chipotle ranch really helped make these in my opinion!

Oh~ and I did make these again........ already. I also used a homemade chipotle ranch. Yum!!"

Reviewed Jun. 2, 2014

"Delicious and easy! I used chicken I cooked in a crockpot. I will make these again."

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