Ranch Chicken Tacos

½ cup ranch dressing

¼ cup reduced-fat sour cream

1 (1 ounce) packet taco seasoning mix, divided

1 tablespoon mild chunky salsa

2 cups shredded rotisserie chicken

8 (6 inch) corn tortillas

shredded lettuce

1 tomato, chopped

4 green onions, sliced

1 (4 ounce) can sliced black olives

1 avocado - peeled, pitted and diced

1 cup shredded Colby-Monterey Jack cheese

Combine ranch dressing, sour cream, 1 teaspoon taco seasoning, and salsa in a small bowl. Cover and refrigerate until serving.

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.

Warm the tortillas in a skillet for about a minute on each side to make them pliable. 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.