Pulled Chicken Tacos with Hidden Valley® Sriracha Ranch® Sour Cream

In a large pot, add in chicken, butter and water to just cover the contents.

Bring to a boil and cook for 12–15 minutes until chicken is cooked through.

Remove chicken from liquid, reserving 1/3 cup.

Shred chicken and return to pot with reserved liquid and combine with taco seasoning; mix in corn and black beans and cook until it simmers (approx. 5 mins).

To make sriracha sour cream, combined equal parts sour cream and Hidden Valley® Sriracha Ranch® Dressing, refrigerate before using.

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.