Best 11 Chipotle Chicken Puffy Tacos Recipes

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Buckle up for a culinary adventure as we delve into the realm of chipotle chicken puffy tacos. These delectable treats are a harmonious blend of smoky heat and fluffy pockets of goodness, promising an explosion of flavors in every bite. Discover the art of crafting these puffed pillows of perfection, from selecting the right ingredients to mastering the cooking techniques. Whether you prefer a classic filling or want to explore innovative variations, this article will guide you through the process, ensuring that your next taco night becomes an unforgettable experience.

Let's cook with our recipes!

(THE BEST!) EASY CHIPOTLE CHICKEN TACOS RECIPE



(The Best!) Easy Chipotle Chicken Tacos Recipe image

This is an adaptation of the Chipotle-Garlic Grilled Chicken recipe in my book, The Food Processor Family Cookbook (Sonoma Press 2016). Canned chipotle peppers and garlic get pureed into a simple but deeply flavorful marinade for chicken (it's delicious on skirt steak!). The spicy chicken is awesome on its own, but we love to shred it and pile it into tortillas with Napa cabbage, avocado slices and a garlicky, mint-spiked lime crema. The recipe makes a big batch of crema, but we end up slathering it over everything on our plates. If you have the time, marinate the chicken in the morning or even the day before for maximum flavor.

Provided by Nicki Sizemore

Categories     Main Course

Time 35m

Number Of Ingredients 16

5 garlic cloves, peeled
1 7-ounce can chipotle peppers in adobo sauce
Salt and freshly ground black pepper
1 ½ - 2 pounds boneless skinless chicken thighs
1 cup sour cream
1 small garlic clove, grated
Zest of 1 lime
Juice of ½ lime
1 tablespoon thinly sliced scallions
1 tablespoon chopped mint or cilantro, or a mix of the two
Oil for grill
Warm tortillas
2 cups thinly sliced Napa cabbage, for serving
Avocado slices, for serving
Crumbled Cotija or feta cheese, for serving (optional)
Hot sauce, for serving (optional)

Steps:

  • Put the garlic cloves in a mini food processor, and process until finely chopped. Add the chipotle peppers with their sauce and season with salt and pepper. Process until smooth, stopping and scraping down the sides occasionally.
  • Season the chicken with salt and pepper, and transfer to a bowl. Add the chipotle marinade, and toss to coat. Let sit at room temperature for 15-45 minutes, or cover and refrigerate for up to 24 hours.
  • Mix together the sour cream, grated garlic, lime zest, lime juice, scallions, and mint or cilantro. Season with salt and pepper.
  • Preheat a grill or grill pan to medium-high. If the chicken was refrigerated, let it come to room temperature.
  • Remove the chicken from the marinade, leaving some of the marinade sticking to the meat. Oil the grill grates, then grill the chicken on both sides until cooked through, about 5 minutes per side. Transfer to a cutting board and let rest 5-10 minutes. Using two forks, coarsely shred the chicken.
  • Pile the chicken into warmed corn or flour tortillas and top with napa cabbage, avocado slices and the lime crema. If you'd like, sprinkle with a bit of crumbled Cotija or feta cheese. Serve with hot sauce and the remaining crema at the table.

CHIPOTLE CHICKEN PUFFY TACOS



Chipotle Chicken Puffy Tacos image

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.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 8

Number Of Ingredients 14

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)

Steps:

  • 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.

Nutrition Facts : Calories 240, Carbohydrate 19 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 2 g, Protein 11 g, SaturatedFat 4 g, ServingSize 1 Taco, Sodium 670 mg, Sugar 0 g, TransFat 1 g

CHICKEN TACOS WITH CHIPOTLE



Chicken Tacos With Chipotle image

For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with "chipotle chiles in adobo" on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.

Provided by David Tanis

Categories     tacos, main course

Time 1h

Yield 4 servings

Number Of Ingredients 25

4 large bone-in chicken thighs, about 1 1/2 pounds
3 scallions, left whole
1 bay leaf
1 thyme branch
3 black peppercorns
1 allspice berry
2 cloves
Kosher salt
3 tablespoons olive oil
1 medium yellow onion, finely diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
2 or 3 chipotle chiles in adobo, chopped
3 tablespoons adobo sauce, from the can
1/2 cup broth (use broth from simmered chicken)
8 fresh corn tortillas
1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained
Thinly sliced serrano chile
Thinly sliced radishes
Sliced avocado
Crumbled queso fresco or mild feta cheese
Crème fraîche or Mexican crema
Cilantro sprigs
Dried oregano
Lime wedges

Steps:

  • Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
  • Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
  • Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.
  • Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.

CHIPOTLE ROAST CHICKEN TACOS



Chipotle Roast Chicken Tacos image

The chipotle butter is also great for topping fish fillets or melting over pasta.

Provided by Marcela Valladolid

Categories     Chicken     Roast     Kid-Friendly     Low Cal     High Fiber     Dinner     Tortillas     Bon Appétit     Back to School     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield 4 servings

Number Of Ingredients 13

1/4 cup (1/2 stick) butter, softened
1 tablespoon chopped fresh cilantro leaves plus 3 fresh cilantro sprigs
1 tablespoon chopped fresh oregano leaves plus 3 fresh oregano sprigs
1 tablespoon chopped fresh rosemary leaves plus 3 fresh rosemary sprigs
4 teaspoons minced canned chipotle chiles in adobo*
1/2 teaspoon coriander seeds, crushed in resealable plastic bag with mallet
1 5 1/2- to 6-pound roasting chicken, rinsed, patted dry; neck, heart, and gizzard reserved
2 large onions, each cut into 8 wedges through root end, leaving root ends intact
12 garlic cloves, peeled
1 cup (or more) low-salt chicken broth
1/4 cup dry white wine
8 warm corn tortillas
1 avocado, halved, pitted, peeled, thinly sliced

Steps:

  • Using fork, mix butter, all chopped herbs, chipotle chiles, and crushed coriander in small bowl. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
  • Position rack in bottom third of oven and preheat to 400°F. Place chicken, breast side up, in large roasting pan; place reserved neck, heart, and gizzard alongside. Starting at neck end of chicken, slide fingers under skin to loosen, being careful to avoid tearing. Spread all but 1 tablespoon seasoned butter over breast meat and thigh meat under skin.Rub any butter remaining on fingers over outside of chicken. Sprinkle main cavity of chicken with salt and pepper; place all herb sprigs in cavity. Tie legs together loosely.
  • Place onion wedges in large bowl. Melt remaining 1 tablespoon seasoned butter in small saucepan over low heat; pour over onion wedges and toss to coat. Arrange onions around chicken. Sprinkle onions and chicken with salt and pepper.
  • Roast chicken and onions 30 minutes. Scatter garlic cloves around chicken; add 1/4 cup broth to roasting pan. Continue to roast chicken until instant-read thermometer inserted into thickest part of thigh registers 170°F, basting occasionally with pan juices and adding more broth by 1/4 cupfuls as needed to maintain juices in roasting pan, about 1 hour 15 minutes.
  • Remove roasting pan from oven. Tilt chicken, draining juices from cavity into pan. Transfer chicken, onions, and garlic to platter. Tent with foil to keep warm. Add 1/4 cup broth and wine to pan. Place over 2 burners and bring juices to boil, scraping up browned bits. Strain juices into bowl. Discard fat from top of juices.
  • Cut meat from chicken (reserve 1 1/3 cups for tostadas). Serve, making tacos with warm tortillas, chicken, onions, garlic, and avocado. Drizzle tacos with pan juices.
  • Dried smoked jalapeños in a spicy tomato sauce called adobo; available at some supermarkets and at specialty foods stores and Latin markets.

BASIC CHIPOTLE CHICKEN TACOS



Basic Chipotle Chicken Tacos image

This is very basic. My husband isn't a fan of veggies in things, so if you add onions and peppers even better! It can get very spicy so this isn't a dish for bland food lovers - even the 'mild' ways to cook it have a bite.

Provided by Omi Longmire

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h35m

Yield 6

Number Of Ingredients 5

3 pounds skinless, boneless chicken breast halves
1 (7 ounce) can chipotle peppers in adobo sauce
1 (12 fluid ounce) can or bottle dark beer, divided
1 tablespoon olive oil
1 (10 ounce) package corn tortillas, or as needed

Steps:

  • Place chicken in a resealable plastic bag; add chipotle peppers in adobo sauce and 1/2 of the beer. Squeeze out excess air and seal the bag. Marinate in the refrigerator, at least 1 hour.
  • Heat olive oil in a skillet over medium-high heat; pour chicken and marinade into the hot oil. Cook and stir, adding the remaining beer, until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Shred chicken in the skillet using 2 forks and serve in corn tortillas.

Nutrition Facts : Calories 392.1 calories, Carbohydrate 25.2 g, Cholesterol 117.2 mg, Fat 8.7 g, Fiber 4 g, Protein 47 g, SaturatedFat 1.8 g, Sodium 265.5 mg, Sugar 0.4 g

CHIPOTLE CHICKEN AND VEGETABLE TACOS



Chipotle Chicken and Vegetable Tacos image

Chipotle chicken paired with frozen vegetables make these tacos a quick and easy dinner solution!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 7

1 box (8 oz) frozen garden vegetable medley
1 chipotle chile in adobo sauce (from 7-oz can), chopped (with 1 tablespoon sauce)
1 cup shredded chicken breast
8 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
1/4 cup crumbled queso fresco cheese
1 tablespoon chopped fresh cilantro
Lime wedges, if desired

Steps:

  • Cook vegetable medley as directed on box; pour into 2-quart saucepan. Stir in chipotle chile and adobo sauce. Stir in chicken. Cook over medium heat 1 to 2 minutes, stirring frequently, until hot.
  • Spoon filling onto tortillas; fold in half over filling. Sprinkle cheese and cilantro over filling. Serve with lime wedges.

Nutrition Facts : Calories 260, Carbohydrate 33 g, Cholesterol 35 mg, Fat 1, Fiber 1 g, Protein 16 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 2 g, TransFat 1 g

CHICKEN PUFFY TACOS



Chicken Puffy Tacos image

Almost everyone I know rants and raves about "Chicken Puffy Tacos!" The "puffy" part of the name comes from using fried flour tortillas instead of crispy corn or plain flour, but what makes these tacos irrestible is the meat. I personally love the meat in a folded and fried flour tortilla w/ cheese, guacomole, lettuce, tomato, and sour cream. *I've also used simply 4-5lb of frozen chicken breasts for this recipe as well, but the whole chicken (with skin and bone) makes it much better.

Provided by Rocky Walls

Categories     Whole Chicken

Time 4h20m

Yield 24 Tacos, 24 serving(s)

Number Of Ingredients 14

1 whole chicken, quartered
1 large yellow onion, chopped
1/2 head garlic clove, peeled and chopped
1 (4 ounce) can diced green chilies
1 cup chicken stock
1 tablespoon smoked paprika
2 tablespoons ground cumin
2 tablespoons chili powder
2 teaspoons Mexican oregano
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper (optional)
24 soft taco-size flour tortillas
vegetable oil (for frying)

Steps:

  • Place everything except the tortillas and oil in a crockpot or slow cooker and set to high for three hours or until meat is easily removed from the bone (the thickest part of chicken should read 180 degrees on a meat thermometer).
  • Remove chicken and let cool, leaving sauce in the vessel.
  • When cool enough to handle, pull the chicken meat from the bone and shred. Add shredded meat back into the sauce. Discard chicken skin and bones.
  • Reduce crockpot or slow cooker to low and simmer meat in sauce for at least one additional hour (the longer the better).
  • Meanwhile, pour vegetable oil into a frying pan until 1/4" deep. Heat oil to 350 degrees or until a flour tortilla "puffs" up and browns quickly.
  • Add one flour tortilla at a time into oil and fry one side until lightly browned.
  • Using tongs, fold the tortilla over so that the browned side is on the inside.
  • Fry the outside until lightly browned.
  • Remove from oil, add a pinch of kosher salt and place on a cooling rack.
  • Repeat until desired number of Puffy Taco Shells are done.
  • Note: Don't dare cut out the onion and/or garlic, as the meat will not tenderize nearly as well.

CHIPOTLE RANCH CHICKEN TACOS



Chipotle Ranch Chicken Tacos image

Chop, chop...or not. These tacos are easy on the cook with ready-to-use produce, pico, dressing and cheese. Thinly slice the radishes and hot peppers, and your fiesta is ready. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

2 cups shredded rotisserie chicken
2 cups frozen corn, thawed
1/4 cup pico de gallo
8 taco shells, warmed
1 cup shredded Monterey Jack cheese
1 cup coleslaw mix
6 radishes, thinly sliced
1/2 cup chipotle ranch salad dressing
3 jalapeno peppers, seeded and thinly sliced

Steps:

  • Combine the chicken, corn and pico de gallo in a small microwave-safe dish. Cover and cook on high for 1-2 minutes or until heated through., Spoon chicken mixture into taco shells. Top with remaining ingredients.

Nutrition Facts :

CHIPOTLE CHICKEN AND CAULIFLOWER TACOS



Chipotle Chicken and Cauliflower Tacos image

At my house, I put all the fillings on the table and let everyone build their own tacos-they can choose their favorite combinations, so it's more fun and less fuss. To make these tacos meat free, simply leave out the chicken and double the amount of cauliflower.

Provided by Donna Hay

Categories     HarperCollins     Dinner     Chicken     Cauliflower     Taco     Tortillas     Cilantro     Lime     Peanut Free     Tree Nut Free

Yield 4 servings

Number Of Ingredients 16

215g (7½ oz.) can chipotle chillies in adobo sauce, chillies finely chopped and sauce reserved
1 tablespoon maple syrup
2 cloves garlic, finely chopped
2 tablespoons extra virgin olive oil
500g (1 lb. 2 oz.) chicken thigh fillets, trimmed and quartered
500g (1 lb. 2 oz.) cauliflower florets (about 1 head)
Sea salt and cracked black pepper
12 small corn tortillas, lightly toasted
3⅓ cups (300g/10 oz.) finely shredded purple cabbage
1 cup (12g/½oz) cilantro sprigs
Pickled red onions, to serve
Lime wedges, to serve
For the lime dressing:
½ cup (140g/5 oz.) plain Greek-style yogurt
1½ tablespoons lime juice
Sea salt and cracked black pepper

Steps:

  • Preheat oven to 425°F. Line 2 oven trays with non-stick baking paper.
  • Place the chopped chillies and reserved adobo sauce in a large bowl. Add the maple syrup, garlic and oil and mix to combine.
  • Place the chicken in a separate large bowl and top with half the chipotle mixture. Toss to coat. Add the cauliflower to the remaining chipotle mixture and toss to coat.
  • Transfer the chicken and cauliflower to the trays and sprinkle with salt and pepper. Roast for 20 minutes or until the cauliflower is just charred on the edges, the chicken is cooked through and the sauce has thickened.
  • To make the lime dressing, place the yogurt, lime juice, salt and pepper in a small bowl and mix to combine.
  • Fill the warm tortillas with the cabbage, chicken, cauliflower and coriander. Drizzle with the lime dressing and serve with pickled onion and lime wedges.

CHIPOTLE CHICKEN TACOS WITH PINEAPPLE SALSA



Chipotle chicken tacos with pineapple salsa image

A spicy, smoky chicken filling in soft tortillas, this moreish, low-calorie dinner is on the table in just 20 minutes

Provided by Jennifer Joyce

Categories     Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 13

500g skinless boneless chicken thighs
1 tbsp vegetable oil
1 medium onion , chopped
2 tsp sweet smoked paprika
2 tsp ground cumin
2 tbsp cider vinegar
1 tbsp chipotle paste
200ml passata
2 tbsp soft brown sugar
½ small pineapple , cored, peeled and chopped
½ small pack coriander , chopped
corn or flour tortillas
hot sauce (I like Tabasco Chipotle), to serve

Steps:

  • In a food processor, roughly blitz the chicken thighs into chunky mince. Alternatively, chop into bite-sized pieces.
  • Heat the oil in a large saucepan. Add half the onion and the chicken mince. Season well and cook for about 5 mins on a high heat to brown, breaking up the meat with a spoon. Add the spices, vinegar, chipotle paste, passata and sugar. Cook for another 5 mins, then remove from the heat.
  • In a small bowl, mix the remaining onion, the pineapple and coriander. Serve the chicken and the pineapple salsa with warm tortillas and hot sauce.

Nutrition Facts : Calories 392 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 21 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 0.6 milligram of sodium

CHIPOTLE CHICKEN PUFFY TACOS



Chipotle Chicken Puffy Tacos image

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.

Provided by Allrecipes Member

Time 40m

Yield 8

Number Of Ingredients 15

2 medium (blank)s avocados, pitted, peeled and cubed
1 (4.5 ounce) can Old El Paso® chopped green chiles
1 tablespoon lime juice
2 tablespoons chopped red onion
¼ cup chopped fresh cilantro
1 ½ cups shredded iceberg lettuce
1 plum (Roma) tomato, seeded and diced
¾ cup crumbled queso fresco
¾ cup Old El Paso® Thick 'n Chunky Salsa
1 canned chipotle chile in adobo
1 tablespoon adobo sauce from chipotle peppers
¼ cup water
2 ½ cups pulled (not shredded) deli rotisserie chicken
¼ cup vegetable oil
8 (6 inch) Old El Paso® flour tortillas for soft tacos & fajitas

Steps:

  • 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.

Nutrition Facts : Calories 324.7 calories, Carbohydrate 22.6 g, Cholesterol 29.5 mg, Fat 20.6 g, Fiber 4.8 g, Protein 14 g, SaturatedFat 4.4 g, Sodium 487.3 mg, Sugar 2.1 g

Tips:

- To ensure the perfect level of crispiness for your puffy tacos, make sure to heat your oil to the correct temperature before frying the shells. The ideal temperature is between 350°F and 375°F. - If you don't have a deep fryer, you can also fry the taco shells in a large saucepan or Dutch oven. Just be sure to use a thermometer to monitor the oil temperature. - To prevent the taco shells from absorbing too much oil, drain them on paper towels as soon as they are done frying. - For the best flavor, use freshly shredded chicken in your tacos. You can either cook your own chicken or purchase pre-cooked chicken from the store. - If you're using a store-bought chipotle sauce, be sure to taste it before adding it to your tacos. Some sauces can be quite spicy, so you may want to dilute it with a little sour cream or Greek yogurt. - Be creative with your taco toppings! In addition to the suggestions in the recipe, you can also add shredded lettuce, chopped tomatoes, diced avocado, or your favorite salsa.

Conclusion:

Chipotle chicken puffy tacos are a delicious and easy-to-make meal that is perfect for a quick weeknight dinner or a fun party appetizer. With a crispy taco shell, flavorful chipotle chicken, and your favorite toppings, these tacos are sure to be a hit with everyone who tries them. So next time you're looking for a new and exciting taco recipe, give these chipotle chicken puffy tacos a try!

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