Chipotle Chicken Puffy Tacos

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

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)

Directions

  1. 1 In medium bowl, make guacamole by mixing avocados, green chiles, lime juice, red onion and cilantro, mashing slightly; set aside.
  2. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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