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.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
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
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
Stuff tortilla pockets with chicken filling. Top with zesty ranch sauce, avocado, red onions, and/or cilantro, if desired.
Nutrition facts
Servings
690 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 85mg
- Sodium: 7120mg
- Total Carbohydrates: 74g
- Protein: 29g
Daily Values
0%
Iron 70%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 8%
Recipe Source:
Courtesy of General Mills