3 boneless skinless chicken breasts
1 cup Ranch dressing
8 ounces shredded Mexican blend, or Colby Jack cheese
1/2 cup Franks Red Hot(R) hot sauce, or your favorite brand
1 (8 ounce) package cream cheese
1 tomato, diced
2 cups shredded lettuce
Preheat oven to 350 degrees F (175 degrees C).
Boil chicken breasts until done (about 20 minutes), transfer to a plate to cool.
While chicken cools, with a fork mix dressing, cheeses and hot sauce in a medium bowl, set aside.
Once chicken has cooled enough to handle, shred with fork and add to cheese mixture, combine well. Transfer mixture to a 9x13 inch baking dish and spread evenly.
Bake uncovered for 15-20 minutes, then let cool.
Once cooled top with lettuce and tomato and serve with tortilla chips, enjoy.
Shared by Debbie McLean Warner
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