Ingredient List
- 4 tablespoons butter
- 1/4 cup Buffalo wing sauce
- 2 1/2 cups shredded cooked chicken
- 1 box (4.7 oz) Old El Paso™ Stand 'n Stuff Taco Shells (10 Count)
- 2 cups coleslaw mix
- 1/4 cup ranch dressing
- 1 cup shredded Colby-Monterey Jack cheese blend (4 oz)
- 2 tablespoons chopped fresh cilantro leaves
Preparation
- 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.
- Meanwhile, heat taco shells as directed on package. In medium bowl, mix coleslaw mix and dressing until blended.
- Divide chicken mixture among warm shells; top with cheese. Top with coleslaw mixture and cilantro.
Expert 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
- 1 Serving Calories 250 (Calories from Fat 150); Total Fat 17g (Saturated Fat 8g ,Trans Fat 0g); Cholesterol 55mg; Sodium 320mg; Potassium 125mg; Total Carbohydrate 10g (Dietary Fiber 1g ,Sugars 0g); Protein 13g
- % Daily Value: Vitamin A 6%; Vitamin C 4%; Calcium 10%; Iron 4%
- Exchanges: 1/2 Starch; 1 Very Lean Meat; 1/2 High-Fat Meat; 2 1/2 Fat
- Carbohydrate Choice: 1/2
*Percent Daily Values are based on a 2,000 calorie diet