Chipotle Chicken Puffy Tacos

Chipotle Chicken Puffy Tacos

1 Review 1 Pic
  • Prep

    30 m
  • Ready In

    40 m
Recipe by  Old El Paso®

“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.”

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Ingredients

Adjust Servings

Original recipe yields 8 tacos

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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.

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Review (1)

Rate This Recipe
Sam
0

Sam

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.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 351 cal
  • 18%
  • Fat
  • 21.7 g
  • 33%
  • Carbs
  • 22.6 g
  • 7%
  • Protein
  • 18 g
  • 36%
  • Cholesterol
  • 40 mg
  • 13%
  • Sodium
  • 496 mg
  • 20%

Based on a 2,000 calorie diet

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