Chipotle Chicken Puffy Tacos

Chipotle Chicken Puffy Tacos

1

"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."

Ingredients

40 m servings 325 cals
Serving size has been adjusted!

Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 325 kcal
  • 16%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 22.6g
  • 7%
  • Protein:
  • 14 g
  • 28%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 487 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  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.

Footnotes

  • If you want more zesty chipotle flavor, dust the puffy tortillas with chipotle powder after draining on paper towels.
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This was delicious. The only problem I had was there wasn't enough sauce for the chicken mixture.I will double sauce the next time I make it.Thanks for the recipe.