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)
Preparation
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.
