Best Chipotle Chicken Puffy Tacos Recipes

CHIPOTLE CHICKEN PUFFY TACOS

Chipotle Chicken Puffy Tacos image

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.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 8

Number Of Ingredients 14

Ingredients

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
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
2 1/2 cups pulled (not shredded) deli rotisserie chicken (from 2-lb chicken)
1/4 cup vegetable oil
8 Old El Paso™ tortillas for soft tacos & fajitas (6 inch)

Steps:

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.

Nutrition Facts : Calories 240, Carbohydrate 19 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 2 g, Protein 11 g, SaturatedFat 4 g, ServingSize 1 Taco, Sodium 670 mg, Sugar 0 g, TransFat 1 g

CHIPOTLE CHICKEN PUFFY TACOS

Chipotle Chicken Puffy Tacos image

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.

Provided by @MakeItYours

Number Of Ingredients 14

Ingredients

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
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
2 1/2 cups pulled (not shredded) deli rotisserie chicken (from 2-lb chicken)
1/4 cup vegetable oil
8 Old El Paso® tortillas for soft tacos & fajitas (6 inch)

Steps:

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.