In a large pot, add chicken, butter, and enough water to just cover the contents. Bring to a simmer over medium heat and cook until chicken reaches an internal temperature of 165°F, about 20 to 25 minutes.
While the chicken is cooking, combine sour cream and dressing in a small bowl; refrigerate until ready to use.
Remove chicken from pot, reserving 1½ cups of the liquid. Shred chicken and return to pot with reserved liquid; add taco seasoning and bring to a simmer.
Spoon chicken filling into warm tortillas and dollop each with some of the Spicy Ranch sour cream. (If desired, feel free top the tacos with more of your favorite garnishes, like sliced avocados, chopped red onion, diced tomatoes, and shredded cheese.
Did you make this recipe?
(16 people made this)