""A great change from regular Mexican style tacos. A cool summer dinner, made quick with leftover rotisserie chicken. Naturally you can use any type of chicken cooked the way you like; just be sure to shred it for real tacos."..."
INGREDIENTS
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1/2 cup ranch dressing
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1/4 cup reduced-fat sour cream
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1 (1 ounce) packet taco seasoning mix, divided
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1 tablespoon mild chunky salsa
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2 cups shredded rotisserie chicken
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8 (6 inch) corn tortillas
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shredded lettuce
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1 tomato, chopped
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4 green onions, sliced
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1 (4 ounce) can sliced black olives
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1 avocado - peeled, pitted and diced (optional)
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1 cup shredded Colby-Monterey Jack cheese