Tacos de pollo Buffalo con ensalada de col al estilo ranch

Ingredientes

• 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

Preparación

1. 1

   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.

2. 2

   Meanwhile, heat taco shells as directed on package. In medium bowl, mix coleslaw mix and dressing until blended.

3. 3

   Divide chicken mixture among warm shells; top with cheese. Top with coleslaw mixture and cilantro.