Heat vegetable oil in a 10-inch skillet over medium-high heat. Add chicken; cook 5 to 10 minutes or until chicken reaches 165 degrees. Add chicken taco seasoning mix, chipotle chile powder, and water; reduce heat. Cook 3 to 4 minutes more, stirring frequently, or until thickened.
Smoky, spicy and oh-so-easy, these Chipotle Chicken Tortilla Pockets are a great solution to the weeknight “what’s for dinner?” dilemma. They're also the perfect way to switch up taco night! Topped with Old El Paso™ Zesty Ranch Sauce, fresh avocado, red onions and cilantro, these tortilla pockets are a guaranteed hit.
Servings and Ingredients
|1 tbsp. Hy-Vee vegetable oil|
|1 (16-oz.) pkg. boneless skinless chicken breasts, cut into thin strips|
|1 (0.85-oz.) pkg. Old El Paso chicken taco seasoning mix|
|½ tsp. chipotle chile powder|
|¼ c. water|
|1 (8-ct.) Old El Paso tortilla pockets, heated according to pkg. directions|
|Desired toppers, such as: Old El Paso zesty ranch sauce, avocado, red onions, and/or cilantro|
Things To Grab
- 10-inch nonstick skillet
- Meat thermometer
Stuff tortilla pockets with chicken filling. Top with zesty ranch sauce, avocado, red onions, and/or cilantro, if desired.
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 85mg
- Sodium: 7120mg
- Total Carbohydrates: 74g
- Protein: 29g
Courtesy of General Mills