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rotisserie chicken frozen corn pico de gallo taco shredded Monterey Jack cheese coleslaw mix radishes chipotle ranch salad dressing peppers
Viewed: 23 - Published at: 6 years agoIngredients
- 2 cups shredded rotisserie chicken
- 2 cups frozen corn, thawed
- 1/4 cup pico de gallo
- 8 taco shells, warmed
- 1 cup 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
Method
- 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.
- Spoon chicken mixture into taco shells. Top with remaining ingredients.
