Creamy Cheddar Ranch Chicken Tacos

Creamy Cheddar Ranch Chicken Tacos with melted cheese and tangy ranch, perfect for quick weeknight dinners.

Scale

500 g (1 lb) boneless, skinless chicken thighs
15 ml (1 tbsp) olive oil
120 g (1 medium) yellow onion, finely chopped
9 g (3 cloves) garlic, minced
10 g (2 tbsp) ranch seasoning mix
240 ml (1 cup) low-sodium chicken broth
113 g (4 oz) cream cheese, softened
60 g (1/4 cup) sour cream
120 g (1 cup) shredded sharp cheddar
15 ml (1 tbsp) lime juice
8 small corn or flour tortillas
Toppings: shredded lettuce, diced tomato, chopped cilantro, sliced jalapeño, hot sauce

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Heat the olive oil in a skillet over medium-high heat. Season the chicken thighs with salt and pepper, and sear for 3–4 minutes on each side until golden brown. Transfer to a plate and rest for 3 minutes.
Lower the heat to medium and add the onion and garlic to the skillet, sautéing for 4–5 minutes until translucent.
Stir in the chicken broth to deglaze and then mix in cream cheese and sour cream, followed by ranch seasoning. Whisk until smooth and simmer for 2–3 minutes until slightly thickened.
Shred the chicken back into the sauce and stir to coat, cooking for another 2–3 minutes.
Remove from heat and mix in the cheddar and lime juice until melted.
Warm the tortillas, then fill each with the creamy chicken and desired toppings. Serve immediately.

Use chicken thighs for juiciness and avoid a greasy sauce by removing from heat before adding cheddar.