Type what you have

Ingredients

• ✓ ranch dressing
• cream cheese
• carrot
• broccoli
• whole wheat tortilla

Instructions

1. 1 Mix cream cheese spread and dressing in medium bowl until blended. Stir in vegetables. Spread onto tortillas; roll up tightly.
2. 2 Wrap individually in plastic wrap. Refrigerate 1 hour.
3. 3 Unwrap roll-ups; trim and discard ends. Cut each roll-up into 6 diagonal slices.

By PHILADELPHIA Cream Cheese

Ingredients

• ✓ ranch dressing
• chicken breast
• sour cream
• hot sauce
• cheddar cheese

Instructions

1. 1 Bring a large pot of water to a boil. Add chicken; cover and reduce heat to medium. Simmer until chicken is no longer pink in the center and juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and shred when cool enough to handle.
2. 2 Combine ranch dressing and sour cream in a saucepan over low heat. Stir and heat until warm, about 5 minutes. Stir in hot sauce and 1/2 cup Cheddar cheese, followed by shredded chicken.
3. 3 Transfer mixture to an 8-inch round baking dish and top with remaining 1 cup Cheddar cheese. Place in the refrigerator to cool for 1 to 2 hours.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Remove dip from the refrigerator and bake in the preheated oven until cheese is bubbly, 20 to 30 minutes. Let cool slightly before serving.

By carin

Ingredients

• ✓ ranch dressing
• chicken chunk
• cream cheese
• cheddar cheese
• buffalo wing sauce

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Mix chicken chunks, cream cheese, Cheddar cheese, Buffalo sauce, and ranch dressing together until well combined. Transfer to a baking dish.
3. 3 Bake in the preheated oven until bubbly and browned, stirring at least once so the top doesn't burn, 30 to 40 minutes.

By Nick Weaver

Ingredients

• ✓ ranch dressing
• chicken breast
• cream cheese
• hot pepper sauce
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a nonstick skillet over medium heat. Add chicken breasts; cook until juices run clear, about 4 minutes per side. Transfer to a cutting board; cool completely. Shred into strands using a fork.
3. 3 Combine cream cheese, hot pepper sauce, and ranch dressing in a bowl until well blended. Add shredded chicken; mix well. Transfer mixture to a 9x13-inch baking dish; sprinkle Cheddar cheese over top.
4. 4 Bake in the preheated oven until cheese is bubbling, about 10 minutes.

By Shauna

Ingredients

• ✓ ranch dressing
• cream cheese
• artichoke heart
• cheddar cheese
• sour cream
• hot sauce
• bacon bit
• white meat chicken

Instructions

1. 1 Mix cream cheese, artichoke hearts, Cheddar cheese, ranch dressing, sour cream, hot sauce, and bacon bits together in a saucepan over medium heat; cook, stirring frequently, until cheeses are melted, 5 to 10 minutes. Add chicken to cream cheese mixture and cook until heated through, about 5 more minutes.

By jojo

Ingredients

• ✓ ranch dressing
• cooking spray
• white cheddar mac and cheese
• bacon
• pizza crust dough
• butter
• parsley
• garlic powder

Instructions

1. 1 Preheat oven to 425 degrees F. Spray 9-inch pie plate with cooking spray; set aside. Stir together mac and cheese and bacon in medium bowl; set aside.
2. 2 Unroll pizza dough; press into a 15x9 rectangle. Cut into 24 square pieces. Divide mac and cheese mixture evenly and place in the center of each piece. Pull edges of each piece of dough up and around mac and cheese mixture to enclose completely; pinching seams to seal. Place seam-side down in pie plate.
3. 3 Brush tops of dough with butter. Sprinkle evenly with parsley flakes and garlic powder. Bake 15 to 20 minutes or until top is golden brown. Serve bombs with ranch dressing.

By Pam Cooking Spray

Ingredients

• ✓ ranch dressing
• mushroom
• olive oil
• celery
• blue cheese dressing
• buffalo wing sauce
• cream cheese
• chicken breast
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Arrange mushrooms, open-side up, in a baking dish.
2. 2 Heat olive oil in a small skillet over medium heat; cook and stir celery until tender, about 5 minutes. Add blue cheese dressing, ranch dressing, buffalo wing sauce, and cream cheese to celery; cook and stir until cream cheese is melted and buffalo sauce is smooth, about 5 minutes.
3. 3 Mix chicken and buffalo sauce together in a bowl until chicken is coated; spoon into mushrooms. Sprinkle Cheddar cheese over buffalo sauce.
4. 4 Bake in the preheated oven until cheese is melted and golden, about 20 minutes.

By Nicole

Ingredients

• ✓ ranch dressing
• cream cheese
• hot sauce
• onion
• garlic powder
• onion powder
• chicken chunk
• crescent roll
• butter
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix cream cheese, hot sauce, ranch dressing, onion, garlic powder, and onion powder together in a bowl; fold in chicken.
3. 3 Roll crescent roll dough onto a work surface, pressing dough into a thin layer without tearing. Cut 3-inch pieces out of dough using a biscuit cutter. Spoon about 1 tablespoon of cream cheese mixture into the center of each dough piece. Pull dough over filling; crimp edges together using a fork.
4. 4 Arrange pockets on a baking sheet. Brush each pocket with butter and sprinkle with Cheddar cheese.
5. 5 Bake in the preheated oven until golden brown, about 15 minutes.

By CountryCookin

Ingredients

• ✓ ranch dressing
• chunk chicken
• hot pepper sauce
• cream cheese
• cheddar cheese
• celery
• chicken-flavored cracker

Instructions

1. 1 Gather all ingredients.
2. 2 Heat chicken and hot pepper sauce in a skillet over medium heat until heated through, 3 to 5 minutes. Stir in cream cheese and ranch dressing. Cook and stir until well blended and warm, 3 to 5 minutes.
3. 3 Mix in 1/2 of the Cheddar cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over top.
4. 4 Cover and cook on Low until dip is hot and bubbly, about 35 minutes.
5. 5 Serve warm with celery sticks and crackers for dipping.

By NUNPUNCH

Ingredients

• ✓ ranch dressing
• chicken
• hot pepper sauce
• cream cheese
• cheddar cheese
• celery
• multigrain cracker

Instructions

1. 1 Gather all ingredients.
2. 2 Heat chicken and hot sauce in a skillet over medium heat until heated through, about 5 minutes. Stir in cream cheese and ranch dressing; cook and stir until well blended and warm, 5 to 7 minutes.
3. 3 Mix in 1/2 of the Cheddar.
4. 4 Transfer mixture to a slow cooker. Sprinkle remaining Cheddar over top. Cover and cook on Low until hot and bubbly, about 30 minutes.
5. 5 Serve with celery sticks and crackers.

By MakeItHealthy

Ingredients

• ✓ ranch dressing
• vegetable oil
• chicken
• cheddar cheese
• butter
• hot pepper sauce
• wonton wrapper

Instructions

1. 1 Heat vegetable oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Combine chicken, Cheddar cheese, ranch dressing, butter, and hot sauce in a bowl. Scoop about 1 tablespoon of chicken mixture onto the center of each wonton wrapper; fold wontons in half and press to seal. Arrange wontons on a baking sheet and freeze for 5 to 10 minutes.
3. 3 Lower wontons carefully into the hot oil in batches. Fry until golden brown, about 2 to 3 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining wontons.

By Crystal

Ingredients

• ✓ ranch dressing
• ground chicken
• fried onion
• cilantro
• oat
• onion
• bell pepper
• garlic
• worcestershire sauce
• seafood seasoning
• garlic salt
• black pepper
• hot sauce

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Mix chicken, French-fried onions, cilantro, oats, white onion, bell pepper, garlic, Worcestershire sauce, seafood seasoning, garlic salt, and black pepper together in a bowl; shape into golf ball-sized spheres and arrange onto prepared baking sheet.
3. 3 Bake in preheated oven until no longer pink in the center and the juices run clear, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Stir ranch dressing and hot sauce together in a bowl until consistent in color; serve with meatballs.

By Bri

Ingredients

• ✓ ranch dressing
• chicken breast
• olive oil
• celery
• cream cheese
• blue cheese dressing
• hot pepper sauce
• cheddar cheese

Instructions

1. 1 Place chicken breasts in a large saucepan; cover with water. Bring to a boil and cook until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C). Drain and allow chicken to cool enough to handle. Pull meat from bones and skin. Shred meat and set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Heat olive oil in a large skillet over medium heat. Cook and stir celery in hot oil until soft. Mix in cream cheese, blue cheese dressing, and ranch dressing. Cook and stir until smooth and creamy. Stir in shredded chicken and hot sauce. Transfer to an 8x8-inch baking dish and sprinkle with shredded cheese.
4. 4 Bake in the preheated oven until golden and bubbly, about 30 minutes.

By MLALAK

Ingredients

• ✓ ranch dressing
• bread crumb
• potato chip
• black pepper
• dill
• salt
• garlic powder
• chicken
• tartar sauce
• hot sauce
• green onion
• vegetable oil
• honey
• hot sauce

Instructions

1. 1 Mix bread crumbs, crushed potato chips, pepper, dill, salt, and garlic together in a large bowl. Mix in chicken, ranch dressing, tartar sauce, 1/4 cup hot sauce, and green onions. Form mixture into 2-inch or 3-inch balls; press down into patties.
2. 2 Heat oil in a large skillet over medium-high heat. Place patties in a single layer in the hot oil; cook until dark golden brown, about 3 minutes per side. Drain on paper towels. Repeat with remaining patties.
3. 3 Whisk honey and 2 tablespoons hot sauce together to make dipping sauce. Serve dipping sauce with patties.

By ohwhatamess

Ingredients

• ✓ ranch dressing
• cooking spray
• chicken breast
• cream cheese
• cayenne pepper
• hot pepper sauce
• cheddar cheese
• blue cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 3-cup oven-proof serving dish with cooking spray.
2. 2 Combine shredded chicken, cream cheese, and cayenne in a 10-inch nonstick skillet over medium heat. Stir until cream cheese has melted, 2 to 3 minutes. Stir in ranch dressing, remove from heat, and pour into the prepared dish. Spread Buffalo sauce evenly over top and sprinkle with Cheddar.
3. 3 Bake in the preheated oven until dip is warmed through and cheese is melted, about 20 minutes. Remove from the oven and sprinkle with blue cheese. Serve warm.

By Bibi

Ingredients

• ✓ ranch dressing
• peanut oil
• dill pickle
• bread crumb
• cayenne pepper
• black pepper
• garlic powder
• egg

Instructions

1. 1 Heat the oil in a large heavy skillet over medium heat.
2. 2 Pat the pickle slices dry with paper towels. In a small bowl, stir together the bread crumbs, cayenne pepper, black pepper and garlic powder. Dip pickle slices into the egg, and then coat with the bread crumb mixture.
3. 3 Fry the pickles in the hot oil, until golden brown on each side, turning once. Transfer to paper towels, and serve hot with Ranch dressing.

By SHUNPR

Ingredients

• ✓ ranch dressing
• cucumber
• milk
• horseradish
• white vinegar
• wasabi powder
• salt
• cayenne pepper
• water
• chicken broth
• green bean
• egg
• milk
• bread crumb
• fried onion
• salt
• onion powder
• black pepper
• garlic powder
• all-purpose flour
• vegetable oil

Instructions

1. 1 Blend ranch dressing, cucumber, 1 tablespoon milk, horseradish, vinegar, wasabi powder, 1/8 teaspoon salt, and cayenne pepper together in a food processor until dip is smooth. Transfer dip to a bowl, cover, and refrigerate until chilled, at least 30 minutes.
2. 2 Bring water and chicken broth to a boil; add green beans and cook until slightly tender, about 10 minutes. Drain.
3. 3 Whisk egg and 1 tablespoon milk together in a bowl. Combine bread crumbs, French-fried onions, 3/4 teaspoon salt, onion powder, black pepper, and garlic powder together in a separate bowl. Place flour in a third bowl.
4. 4 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
5. 5 Press green beans in flour until evenly coated. Dip coated green beans in egg-milk mixture, allowing excess liquid to drip back into bowl. Transfer green beans to bread crumbs mixture and press to coat, shaking off excess. Arrange coated beans in 1 layer on a plate or in a colander.
6. 6 Working in batches, fry coated green beans in the hot oil until crisp, about 1 minute 30 seconds. Transfer green bean fries to a paper towel-lined colander using a slotted spoon. Serve green bean fries with dip.

By KitchenWitch

Ingredients

• ✓ ranch dressing
• chicken breast
• salt
• black pepper
• garlic powder
• cooking spray
• cream cheese
• hot sauce
• cheddar cheese
• blue cheese
• green onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place chicken onto a large sheet of foil and sprinkle evenly with salt, pepper, and garlic powder. Wrap foil around chicken to form a pouch, sealing it around the edges. Place foil pouch onto a rimmed baking sheet.
3. 3 Bake in the preheated oven for 1 hour. Remove from the oven and let stand for 15 minutes to cool slightly.
4. 4 Meanwhile, increase the oven temperature to 375 degrees F (190 degrees C). Lightly grease a baking dish with cooking spray.
5. 5 Stir together cream cheese, ranch dressing, and hot sauce in a large bowl until well combined.
6. 6 Roughly chop or shred cooked chicken. Add to cream cheese mixture along with Cheddar cheese; stir to combine. Pour mixture into the prepared baking dish and sprinkle with blue cheese.
7. 7 Bake, uncovered, until bubbly and golden around the edges, about 30 minutes. Remove from the oven and let stand for 10 minutes. Sprinkle with green onions and serve.

By NicoleMcmom

Ingredients

• ✓ ranch dressing
• potato
• bacon
• pizza crust mix
• water
• olive oil
• butter
• garlic powder
• italian seasoning
• sour cream
• green onion
• mozzarella cheese
• cheddar cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork; place onto a baking sheet.
2. 2 Bake in the preheated oven until potatoes easily pierced with a fork, 50 minutes to 1 hour. Remove, cool, and peel. Reduce oven temperature to 400 degrees F (205 degrees C).
3. 3 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble.
4. 4 Lightly grease a pizza pan.
5. 5 Combine pizza crust mix, water, and oil in a large bowl with a fork until dough comes together; turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Let stand for 5 minutes. Shape into a flat circle; place on prepared pizza pan. Build up edges slightly.
6. 6 Bake in the preheated oven until crust firm and begins to brown, 5 to 6 minutes.
7. 7 Toss potatoes with butter, garlic powder, and Italian seasoning in a large bowl. Combine sour cream and ranch dressing in a small bowl; spread over crust. Top with potatoes bacon, onions, mozzarella cheese, and Cheddar cheese.
8. 8 Bake in the preheated oven until cheese melted and lightly browned, 15 to 20 minutes. Let stand 5 minutes before cutting.

By Brent BeSaw

Ingredients

• ✓ ranch dressing
• cooking spray
• ground chicken
• panko bread crumb
• egg
• buffalo wing sauce
• garlic powder
• onion powder
• salt
• black pepper
• feta cheese
• buffalo wing sauce
• carrot
• celery

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
2. 2 Combine chicken, bread crumbs, egg, Buffalo sauce, garlic powder, onion powder, salt, and black pepper in a medium bowl.
3. 3 Spray hands with cooking spray to prevent sticking. Form a small portion of chicken mixture into a 1 1/2-inch ball around a cube of feta cheese and place onto the prepared baking sheet. Repeat with remaining chicken mixture and feta cubes.
4. 4 Bake in the preheated oven until cooked through, 18 to 20 minutes, turning over halfway through.
5. 5 Transfer cooked meatballs to a serving platter. Drizzle meatballs with Buffalo sauce and ranch dressing; sprinkle carrot, celery, and reserved feta cheese on top.

By France Cevallos

Ingredients

• ✓ ranch dressing
• ground turkey
• onion
• green bell pepper
• vegetarian baked beans
• vegetarian refried bean
• coconut oil
• salsa
• taco seasoning mix
• soy sauce
• liquid smoke
• cheddar cheese
• mozzarella cheese
• salt
• black pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; add onion and bell pepper. Cover skillet and simmer until onion is softened, about 5 more minutes. Transfer turkey mixture to a bowl.
2. 2 Stir baked beans, refried beans, and coconut oil together in the same skillet used for turkey mixture; cook and stir over medium heat until beans are heated through, 5 to 7 minutes. Mix salsa, taco seasoning, ranch dressing, soy sauce, and liquid smoke into bean mixture and sprinkle with Cheddar cheese and mozzarella cheese. Cover skillet and cook until cheeses melts, 3 to 5 minutes.
3. 3 Mix bean mixture into ground turkey mixture and stir well; season with salt and pepper.

By Anna Schultz

Ingredients

• ✓ ranch dressing
• refried bean
• salsa
• pizza crust
• romaine lettuce heart
• green onion
• tortilla chip
• pepper jack cheese

Instructions

1. 1 Adjust oven rack to lowest position, and heat oven to 450 degrees. Mix beans and 1/2 cup salsa in a medium bowl. Place crust on a cookie sheet, then spread the bean mixture over crust. Bake until it's crisp and warm, about 10 minutes.
2. 2 Remove from oven; top with lettuce, green onions and dollop with the remaining salsa. Drizzle (or, if dressing has an easy-pour top, squirt) dressing over pizza. Top with chips and cheese, then return to oven and bake until the cheese melts, about 2 minutes longer. Cut into 6 slices and serve. Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ ranch dressing
• bacon
• bacon drippings
• chicken breast
• buffalo wing sauce
• butter
• flour tortilla
• tomato

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned and crisp, 10 to 15 minutes. Drain on a paper towel-lined plate. Crumble when cool.
2. 2 Drain off and discard all but 2 tablespoons drippings. Add chicken breast chunks to the skillet; cook and stir until browned, about 10 minutes. Cover the skillet; continue cooking until no longer pink inside and the juices run clear, about 10 minutes more. Stir in Buffalo sauce and melted butter until chicken is thoroughly coated. Stir in crumbled bacon. Keep mixture warm.
3. 3 Heat tortillas, one at a time, in a large ungreased skillet over medium heat until they begin to form air bubbles and small brown spots.
4. 4 Fill each warmed tortilla with about 1/3 cup chicken filling and about 1 tablespoon tomatoes; drizzle with 1 tablespoon ranch dressing. Wrap tortilla around filling. Repeat with remaining tortillas, filling, tomatoes, and dressing.

By figgy

Ingredients

• ✓ ranch dressing
• ground beef
• taco seasoning mix
• cheddar cheese
• salad dressing
• red onion
• lettuce
• tortilla chip

Instructions

1. 1 Cook ground beef in a skillet over medium heat, breaking it up as it cooks, until browned and crumbly, about 10 minutes. Drain and discard excess grease; stir taco seasoning into beef. Cool beef mixture.
2. 2 Combine beef mixture, Cheddar cheese, ranch dressing, Italian dressing, and onion in a large bowl. Chill until cold, at least 30 minutes.
3. 3 Gently stir in lettuce and tortilla chips just before serving.

By JessicaStrayer

Ingredients

• ✓ ranch dressing
• sour cream
• taco sauce
• hamburger patty
• worcestershire sauce
• flour tortilla
• cheddar cheese
• colby jack cheese
• lettuce
• picante sauce

Instructions

1. 1 Combine sour cream, ranch dressing, and taco sauce in a bowl until smooth. Cover Southwest sauce; refrigerate for flavors to blend.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Cook hamburger patties on the preheated grill for 5 minutes, seasoning with Worcestershire sauce. Flip patties and arrange tortillas on grill; reduce heat under tortillas to medium-low. Top tortillas with Cheddar cheese and Colby-Jack cheese. Continue cooking patties until cooked through, about 5 minutes. Cook tortillas until cheeses melt, 2 to 4 minutes. An instant-read thermometer inserted into patty centers should read at least 160 degrees F (70 degrees C).
4. 4 Spread Southwest sauce onto 4 tortillas, cheese-sides up; top each with lettuce, picante sauce, and 1 patty. Top with remaining tortillas, cheese-sides down.

By KitchenWitch

Ingredients

• ✓ ranch dressing
• sour cream
• taco seasoning mix
• salsa
• rotisserie chicken
• corn tortilla
• lettuce
• tomato
• green onion
• black olive
• avocado
• colby monterey jack cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Combine ranch dressing, sour cream, 1 teaspoon taco seasoning, and salsa in a small bowl. Cover and refrigerate until serving.
3. 3 Toss chicken with remaining taco seasoning. Cover bowl loosely with wax paper or plastic wrap. Microwave chicken until chicken is heated through, about 2 to 3 minutes.
4. 4 Warm tortillas in a skillet for about a minute on each side to make them pliable.
5. 5 Place a scoop of chicken on the tortilla and top with lettuce, tomato, green onion, olives, avocado, cheese, and a spoonful of the ranch dressing mixture.

By Joan Dredge

Ingredients

• ✓ ranch dressing
• olive oil
• salt
• fusilli pasta
• ground beef
• taco seasoning mix
• mild salsa
• red bell pepper
• green onion
• jalapeno pepper
• black olive
• cheddar cheese

Instructions

1. 1 Fill a large pot with water; add oil and salt. Bring to a boil over high heat. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain; set aside.
2. 2 Heat a large skillet over medium-high heat. Add ground beef; cook and stir until crumbly and browned. Drain excess grease. Stir in taco seasoning mix, remove from heat, and cool completely.
3. 3 Combine salsa, bell peppers, ranch dressing, green onions, jalapeños, and black olives in a large bowl; stir in fusilli, beef mixture, and Cheddar cheese to combine. Cover the bowl with plastic wrap; refrigerate before serving, at least 1 hour.

By Jennifer Snchez

Ingredients

• ✓ ranch dressing
• flour tortilla
• shrimp
• salt
• black pepper
• red pepper flakes
• lime juice
• olive oil
• mango
• red onion
• cilantro
• sriracha sauce
• lime wedge

Instructions

1. 1 In a small mixing bowl, combine the ranch dressing and Sriracha. Reserve refrigerated.
2. 2 In a separate mixing bowl, combine shrimp, salt, black pepper, red pepper flakes, and lime juice. Toss to combine.
3. 3 Heat a saute pan over medium high heat until hot. Add olive oil, then the shrimp, and saute until pink and cooked through (about 2 to 3 minutes), turning often to cook evenly.
4. 4 To assemble tacos, place about 4 warm shrimp into each tortilla and top with 1 tbsp. diced mango and 1 tbsp. diced onions. Drizzle with Sriracha ranch dressing and sprinkle with chopped cilantro. Serve with lime wedges to be squeezed over top.

By Mission Foods

Ingredients

• ✓ ranch dressing
• cooking spray
• flour tortilla
• cheddar cheese
• tomato
• onion
• bacon
• salt
• black pepper
• avocado
• cilantro
• buffalo ranch dressing

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray a large cast iron skillet with cooking spray.
2. 2 Place prepared skillet over medium heat for 30 seconds. Add 1 flour tortilla and cook until bottom is browned and hardened, about 1 minute. Top tortilla with 1/2 of the Cheddar cheese, 1/2 of the tomato, 1/2 of the onion, and 1/2 of the bacon; season with salt and pepper. Cook until cheese starts to melt, about 1 minute.
3. 3 Transfer skillet to preheated oven and cook until cheese is completely melted, 2 to 3 minutes. Top tortilla with 1/2 of the avocado slices, cilantro, salt, and pepper. Drizzle ranch dressing and buffalo ranch dressing in a zig-zag motion over the top.
4. 4 Repeat with remaining ingredients.

By tcasa

Ingredients

• ✓ ranch dressing
• cooking spray
• olive oil
• onion
• rotisserie chicken
• bacon
• garlic
• salt
• black pepper
• garlic powder
• green onion
• sour cream
• corn tortilla
• cheddar cheese
• monterey jack cheese
• enchilada sauce

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Spray a 9x12-inch brownie pan with cooking spray.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in chicken, bacon, and roasted garlic. Season with salt, pepper, and garlic powder. Stir in green onions.
3. 3 Mix ranch dressing and sour cream together in a small bowl. Remove chicken mixture from heat and stir just enough ranch mixture into the skillet to barely coat chicken.
4. 4 Hold 1 tortilla and spoon 2 tablespoons chicken mixture across the middle. Sprinkle 1 tablespoon Cheddar-Monterey Jack cheese blend over chicken and roll tortilla up. Place filled tortilla, seam-side down, against the short end of the pan so it does not unroll. Repeat with remaining tortillas and filling until pan is jammed full of enchiladas.
5. 5 Pour enchilada sauce on top of filled tortillas to cover without drowning them. Sprinkle remaining Cheddar-Monterey Jack cheese blend generously on top of everything.
6. 6 Bake in the preheated oven until bubbly on top, about 15 minutes.

By krimille