Chipotle Chicken Puffy Tacos

Puffy taco shells stuffed with pulled rotisserie chicken in chipotle sauce. Topped with fresh guacamole, salsa and favorite taco toppings like lettuce, tomato and queso fresco.

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  • prep time 30 min
  • total time 40 min
  • ingredients 14
  • servings 8
 

Ingredients

Toppings

2
avocados, pitted, peeled and cubed
1
can (4.5 oz) Old El Paso™ chopped green chiles
1
tablespoon lime juice
2
tablespoons chopped red onion
1/4
cup chopped fresh cilantro
1 1/2
cups shredded iceberg lettuce
1
plum (Roma) tomato, seeded and diced
3/4
cup crumbled queso fresco cheese

Chipotle Sauce

3/4
cup Old El Paso™ Thick 'n Chunky salsa
1
canned chipotle chile in adobo sauce (with 1 tablespoon adobo sauce)
1/4
cup water

Filling

2 1/2
cups pulled (not shredded) deli rotisserie chicken (from 2-lb chicken)

Puffy Tortillas

1/4
cup vegetable oil
8
Old El Paso™ tortillas for soft tacos & fajitas (6 inch)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In medium bowl, make guacamole by mixing avocados, green chiles, lime juice, red onion and cilantro, mashing slightly; set aside.
  • 2 Plate Chipotle Sauce ingredients in blender or food processor. Cover; blend on high speed until smooth. Pour half of sauce in 10-inch skillet over medium heat with chicken, reserving 1/2 cup for topping. Cover skillet; heat chicken and sauce until warm.
  • 3 Meanwhile, heat oil in 10-inch nonstick skillet over medium heat. Add 1 tortilla. Cook until starting to puff up, then turn over. Once second side is puffed up, remove from skillet; drain on paper towels.
  • 4 Fold each tortilla in half, and top with slightly less than 1/3 cup chicken mixture. Top with guacamole, a drizzle of reserved sauce, lettuce, tomato and cheese.
  • 1 In medium bowl, make guacamole by mixing avocados, green chiles, lime juice, red onion and cilantro, mashing slightly; set aside.
  • 2 Plate Chipotle Sauce ingredients in blender or food processor. Cover; blend on high speed until smooth. Pour half of sauce in 10-inch skillet over medium heat with chicken, reserving 1/2 cup for topping. Cover skillet; heat chicken and sauce until warm.
  • 3 Meanwhile, heat oil in 10-inch nonstick skillet over medium heat. Add 1 tortilla. Cook until starting to puff up, then turn over. Once second side is puffed up, remove from skillet; drain on paper towels.
  • 4 Fold each tortilla in half, and top with slightly less than 1/3 cup chicken mixture. Top with guacamole, a drizzle of reserved sauce, lettuce, tomato and cheese.

EXPERT TIPS

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Expert Tips

If you want more zesty chipotle flavor, dust the puffy tortillas with chipotle powder after draining on paper towels.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Taco
Calories
300
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
4g,
4%
Trans Fat
1g
1%
),
Cholesterol
45mg
45%;
Sodium
720mg
720%;
Total Carbohydrate
21g
21%
(Dietary Fiber
3g
3%
  Sugars
0g
0%
),
Protein
17g
17%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
8%;
Calcium
10%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 1/2 Lean Meat; 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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