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

1 Review
Courtesy of Kate Bowler, www.Domestikatedlife.com
  • Prep 15 m
  • Cook 20 m
  • Total 35 m
Servings: 8


  • 4 large chicken breasts
  • 1 stick butter
  • taco seasoning packet
  • 1 cup corn
  • 1 cup black beans
  • ¼ cup Hidden Valley® Sriracha Ranch®
  • ¼ cup sour cream
  • 8 soft taco shells
  • taco toppings of your choice! (such as, avocados, chopped red onion, tomato, scallions, shredded cheese)


  1. 1. In a large pot, add in chicken, butter and water to just cover the contents.
  2. 2. Bring to a boil and cook for 12–15 minutes until chicken is cooked through.
  3. 3. Remove chicken from liquid, reserving 1/3 cup.
  4. 4. 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).
  5. 5. To make sriracha sour cream, combined equal parts sour cream and Hidden Valley® Sriracha Ranch® Dressing, refrigerate before using.
  6. 6. 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.
• For safe meat preparation, reference the USDA website.

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Pulled Chicken Tacos with Hidden Valley® Sriracha Ranch® Sour Cream is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from Says it like it is! Cut the recipe in half for the Hubby and I. I should have fixed the entire recipe. We ate all I made, more we could have had for lunch today. Loved these Taco's!
Date published: 2016-09-17
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