Chipotle Chicken Puffy Tacos Recipe

Chipotle Chicken Puffy Tacos Recipe

  • Toppings:
  • 2 avocados, pitted, peeled and cubed
  • 1 (4.5 ounce) can 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
  • Chipotle Sauce:
  • 3/4 cup Old El Paso® Thick 'n Chunky Salsa
  • 1 canned chipotle chile in adobo
  • 1 tablespoon adobo sauce from chipotle peppers
  • 1/4 cup water
  • Filling:
  • 2 1/2 cups pulled (not shredded) deli rotisserie chicken
  • Puffy Tortillas:
  • 1/4 cup vegetable oil
  • 8 (6 inch) Old El Paso® flour tortillas for soft tacos & fajitas
  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.