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Chipotle Chicken Puffy Tacos
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Prep Time:
30 minutes
Total Time:
40 minutes
Chipotle pulled rotisserie chicken stuffed in puffy taco shells, topped with guacamole, salsa, lettuce, tomato, and queso fresco.
Ingredients:
  • 2 avocados, pitted, peeled and cubed
  • 1 can (4 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
  • 3/4 cup thick & chunky salsa
  • 1 canned chipotle chile in adobo sauce (with 1 tablespoon adobo sauce)
  • 1/4 cup water
  • 2 1/2 cups pulled (not shredded) deli rotisserie chicken (from 2-lb chicken)
  • 1/4 cup vegetable oil
  • 8 tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
Instructions:
  • Prepare the guacamole by combining avocados, green chiles, lime juice, red onion, and cilantro in a medium bowl. Gently mash the ingredients together and set aside.
  • Combine Chipotle Sauce ingredients in a blender or food processor and blend until smooth. Pour half of the sauce into a 10-inch skillet over medium heat with the chicken, saving 1/2 cup for topping. Cover the skillet and heat until the chicken and sauce are warm.
  • Heat oil in a 10-inch nonstick skillet over medium heat. Cook 1 tortilla until puffed up on both sides, then remove and drain on paper towels.
  • Fold each tortilla in half, generously layer with delicious chicken mixture. Add a dollop of guacamole, a drizzle of savory sauce, crisp lettuce, ripe tomato, and a sprinkle of cheese.

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