Chipotle Chicken Puffy Tacos Recipe

Name: Chipotle Chicken Puffy Tacos Recipe
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)

www.bettycrocker.com

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.

View full recipe on www.bettycrocker.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bettycrocker.com.

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Cooking tools:

Skillet
Tongs
Paper towel
Cutting board
Chef's knife
Mixing bowl
Spoon
Plate

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)