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