- 3 skinless boneless chicken breast halves
- 1 cup ranch dressing
- 8 ounces shredded Mexican cheese blend
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup hot pepper sauce (such as Frank's RedHot®)
- 2 cups shredded lettuce, or to taste
- 1 tomato, diced
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of water to a boil; add chicken breasts to water and cook until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool chicken and shred with a fork.
- Stir ranch dressing, Mexican cheese blend, cream cheese, and hot pepper sauce together in a bowl with a fork until well-combined; add chicken and stir. Spread chicken mixture into a 9x13-inch baking dish.
- Bake in the preheated oven until hot and bubbling, 15 to 20 minutes. Cool to room temperature; top with lettuce and tomato.
04/26/2018
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