Chipotle Mashed Idaho® Potato & Chicken Flautas | Idaho Potato Commission

Ingredients

• 3 tablespoon vegetable oil
• 3 pounds chicken breast, boneless, skinless
• 1/2 cup yellow onion, diced
• 3 cloves garlic, peeled, minced
• 16 ounces chicken stock
• 1 cup tomatoes, diced, canned
• 1 1/2 teaspoon chili powder
• 1 teaspoon kosher salt
• 1/2 teaspoon oregano, dried
• 2 lbs Idaho® Russet potatoes, peeled and large diced
• 1/2 cup heavy cream, heated
• 1/4 cup chipotle in adobo
• 2 tablespoons butter, unsalted
• 1 teaspoons kosher salt
• 3 each avocados, ripe but firm
• 2 tablespoons lime juice, fresh
• 2 cups plum tomatoes, diced
• 2 cups fresh corn, cut off the cob
• 1/2 cup cilantro, chopped
• 1/2 yellow onion, diced
• 1 tablespoon jalapeno, minced
• 1/2 pounds cheddar cheese, shredded
• 12 each flour tortillas, 10-inch