Pulled Chicken Tacos with Hidden Valley Sriracha Ranch Sour Cream

Categories: Tex-Mex Recipes

Ingredients

• 4 large chicken breasts
• 1 stick butter
• Taco seasoning packet
• 1 cup of corn
• 1 cup of black beans
• 1/4 cup of Hidden Valley Sriracha Ranch
• 1/4 cup sour cream
• 8 soft taco shells
• Taco toppings (avocados, chopped red onion, tomato, scallions, shredded cheese)

Directions

1. In a large pot, add in chicken, butter and water to just cover the contents.
2. Bring to a boil and cook for 12-15 minutes until chicken is cooked through.
3. Remove chicken from liquid, reserving 1/3 cup of the liquid.
4. Shred chicken and return to pot with reserved liquid and combine with taco seasoning;

5. mix in corn and black beans.

6. To make Sriracha sour cream, combine equal parts sour cream and Hidden Valley Sriracha Ranch refrigerate before serving.
7. Assemble tacos in soft taco shells with chicken filling; top with sliced avocados, chopped red onion, tomato, scallions, cheese and 1 Tbsp. of Sriracha ranch sour cream.

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