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Ingredients

3 skinless boneless chicken breast halves 1 cup ranch dressing 8 ounces shredded Mexican cheese blend 1 (8 ounce) package cream cheese, softened ½ cup hot pepper sauce (such as Frank's RedHot®) 2 cups shredded lettuce, or to taste 1 tomato, diced

Nutrition Info

201.6 calories carbohydrate: 2.1 g cholesterol: 44 mg fat: 17.7 g fiber: 0.2 g protein: 8.7 g saturatedFat: 7.6 g servingSize: - sodium: 488.2 mg sugar: 1 g transFat: : - unsaturatedFat: : -

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.

16 servings

Great party dip. You can substitute Colby Jack cheese for the Mexican cheese blend, if desired. Serve with tortilla chips.