In 10-inch nonstick skillet, melt butter over medium heat. Add Buffalo wing sauce. Stir in chicken; cook 3 to 5 minutes, stirring occasionally, until chicken is heated through.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Dinner doesn’t get much easier than this! Loaded with time-saving ingredients like cooked chicken, prepared dressing and bagged coleslaw mix, these tacos are as fast as they are fun.
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 4 tbsp. butter | ||
| ¼ c. Buffalo wing sauce | ||
| 2 ½ c. shredded cooked chicken | ||
| 1 box(es) (4.7 oz) Old El Paso™ Stand 'n Stuff Taco Shells (10 Count) | ||
| 2 c. coleslaw mix | ||
| ¼ c. ranch dressing | ||
| 1 c. shredded Colby-Monterey Jack cheese blend (4 oz) | ||
| 2 tbsp. tablespoons chopped fresh cilantro leaves |
Things To Grab
- 10-inch nonstick skillet
- Wooden spoon or silicone spatula
- Medium bowl
Directions
Meanwhile, heat taco shells as directed on package. In medium bowl, mix coleslaw mix and dressing until blended.
Divide chicken among warm shells; top with cheese. Top with coleslaw mixture and cilantro.
Tips:
For added heat, top with chopped pickled jalapeño peppers.
To fully melt cheese, place half of the cheese-topped chicken-filled tacos on a plate, and microwave uncovered on High 30 to 45 seconds or until cheese is melted. Repeat with other half of tacos, then top with coleslaw mixture and cilantro.
For even more Buffalo chicken-inspired flavor, substitute creamy blue cheese dressing for the ranch dressing.
Nutrition facts
Servings
250 Calories per serving
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 55mg
- Sodium: 320mg
- Total Carbohydrates: 10g
- Protein: 13g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 4%
0%
Iron 4%
0%
Calcium 10%
Recipe Source:
General Mills