Chicken tortilla bowls with cilantro ranch are bright, flavorful, and
filling, and the ranch is to die for. There’s just something about the
earthiness of brown rice, and freshness of the vegetables and the crunch
of tortilla strips that makes it seem like everything is right in the world.
inspiration
I’m not even going to pretend that the inspiration for these isn’t Café Rio. If you’re not familiar, it’s a (mostly) western chain that claims to serve Mexican food, but really serves its own brand of inauthentic but delicious dishes. My mom swears that the tortilla soup will stave off a cold, and so it’s a standard practice in our house to get it if you start to feel a tickle in your throat.
I’ll eat anything off the menu, but my regular order is a salad, which is the main inspiration for this chicken tortilla bowl. I love salads in general, but the thing that keeps me ordering this again and again is the creamy tomatillo dressing. Now I KNOW I said in my last salad recipe that I wasn’t going to make you make your own dressing. I even bought some cilantro-lime dressing from the store . . . and it tasted like creamy green garbage. So we’re making our own. But I swear it’s worth it! It’s creamy, tangy, flavorful, and a little bit spicy. Trust me, you’ll be sad when it’s gone.
why i love this recipe
Aside from the dressing, which I will never stop raving about, chicken tortilla bowls with cilantro ranch are bright, flavorful, and filling. They’re full of fresh fruits and veggies, which always feels so good after all the heavy meals of winter! They also have protein, carbs, and dairy, so it’s a very well-rounded meal.
I love eating this for dinner or taking it to work (cilantro ranch on the side, of course; nobody likes soggy lettuce). Every time I finish this bowl, I wish there was more! There’s just something about the earthiness of brown rice, and freshness of the vegetables and the crunch of tortilla strips that makes me happy and healthy, like everything is right in the world.
details
I have very little motivation to do any heavy-duty cooking on a weeknight, so I love dinners that don’t require much actual cooking. Salads are high on my list these days—I usually wash and chop all my produce when I get home from the grocery store so all I have to do is throw it in a bowl. I highly recommend doing that because it makes recipes like this go by in a snap—even at the end of the work week when your motivation to do much is low.
Making the cilantro ranch is first, and will take just a couple of minutes. All you do is toss some mayonnaise, buttermilk, and ranch mix in a blender with fragrant cilantro, spicy jalapenos, tomatillos, garlic, and lime juice. Blend that up, cover, and let it chill in the fridge for half an hour while you chop your produce or watch Tik Toks.
When the ranch is just about done, you’ll fry up some tortillas and melt some cheese on them. Then, all that’s left is to build the salad! I always go tortilla first, then rice, then lettuce, and everything else in whatever order you prefer. I recommend tossing the salad with the ranch before adding the tortilla strips so they stay crunchy for as long as possible!
Cilantro ranch will keep for about a week, covered and refrigerated.
I hope you love these as much as I do!
faq
What is a tomatillo? A tomatillo is a tomato-like fruit. It’s small, firm, and green, and covered by a papery husk. They’re tart and lend important flavor to the cilantro ranch. If you can’t find them fresh in the produce section of your grocery store, look for canned ones in the Mexican section.
What is cotija? Cotija is a cheese often used in Mexican dishes. It’s crumbly and similar in taste to feta, which is a good substitute if you can’t find cotija.
Are you in the mood for salads lately? Try this strawberry, chicken and avocado salad.
chicken tortilla bowls with cilantro ranch
Ingredients
Method
- Make cilantro ranch. Blend mayonnaise, buttermilk, ranch packet, cilantro, jalapeños, garlic, tomatillos, and lime in a blender. Cover and chill for at least 30 minutes to thicken. (You can eat the ranch after 30 minutes, but it's best if you let it chill overnight.) While the ranch is chilling, chop and do everything else.
- Fry tortillas. Heat a little bit of olive oil in a skillet. Fry on one side until golden, then flip, sprinkle with ¼ cup Mexican blend cheese, and cook until cheese is melted. Repeat with remaining tortillas.
- Build bowls. In large, flat bowls or plates, place the tortilla, followed by the rice, then lettuce, then the other toppings in whatever order you prefer. Toss and enjoy!
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