Chipotle Chicken Puffy Tacos

Ingredients

• 2  avocados pitted cubed peeled
• 4.5 ounce chiles green chopped old el paso® canned
• 1  chipotle chile in adobo canned
• 1 tablespoon adobo sauce from chipotle peppers 
• 8 6-inch flour tortillas soft for tacos & fajitas old el paso® ()
• 0.3 cup cilantro leaves fresh chopped
• 1.5 cups iceberg lettuce shredded
• 1 tablespoon juice of lime 
• 1  plum tomatoes diced seeded (Roma)
• 0.8 cup queso fresco crumbled
• 2 tablespoons onion red chopped
• 2.5 cups pulled deli rotisserie chicken shredded (not )
• 0.8 cup n chunky salsa thick old el paso®
• 0.3 cup vegetable oil 
• 0.3 cup water 

Equipment

• food processor
• bowl
• frying pan
• paper towels
• blender

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.
3. 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.
4. Meanwhile, heat oil in 10-inch nonstick skillet over medium heat.
5. 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.
6. 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.