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kylieannh

chicken tortilla bowls with cilantro ranch

Chicken tortilla bowls with cilantro ranch are bright, flavorful, and filling, and the ranch is to die for.
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Total Time 30 minutes
Servings: 4 people
Course: dinner, Main Course
Cuisine: tex-mex
Ingredients Method Notes

Ingredients
  

  • 1 cup mayonnaise
  • 1 cup buttermilk
  • 1 traditional ranch packet
  • 1 bunch cilantro or 1/2 bunch, if you're in the western US
  • 1/3 cup jalapeños diced
  • 2 cloves garlic minced
  • 2 tomatillos peeled, washed, roughly chopped
  • Juice of 1 lime
  • 4 tortillas whatever size you prefer
  • olive oil or other cooking oil
  • 2 cups Mexican blend cheese
  • 4 cups brown rice cooked
  • 6--8 cups shredded lettuce
  • 3 cups fajita chicken cooked
  • 1 cup fire-roasted corn drained
  • 1 can black beans drained
  • 2 cups pico de gallo
  • 2 avocados cubed
  • Sour cream for serving
  • Cotija for serving
  • tortilla strips for serving

Method
 

  1. 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.
  2. 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.
  3. 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!

Notes

Cilantro ranch dressing will keep for about a week, covered and refrigerated.