Chipotle Chicken Puffy Tacos

Name: Chipotle Chicken Puffy Tacos
Prep time: 30 min
Total time: 40 min
Yield: 8
Cuisine: Mexican
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)

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Prep 30 min
Total 40 min
Ingredients 14
Servings 8

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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.

Qué Rica Vida Cocina

Updated Jan 5, 2024

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Ingredients

Toppings

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

Chipotle Sauce

3/4 cup thick & 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 tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)

Directions

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

tip 1
If you want more zesty chipotle flavor, dust the puffy tortillas with chipotle powder after draining on paper towels.

Nutrition Information

300 Calories, 17g Total Fat, 17g Protein, 21g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Taco

Calories: 300

Calories from Fat: 150

Total Fat: 17g; 26%

Saturated Fat: 4g; 20%

Trans Fat: 1g

Cholesterol: 45mg; 15%

Sodium: 720mg; 30%

Potassium: 330mg; 9%

Total Carbohydrate: 21g; 7%

Dietary Fiber: 3g; 13%

Sugars: 0g

Protein: 17g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 8%; 8%

Calcium: 10%; 10%

Iron: 8%; 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 Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

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.