Bolsillos de tortilla con pollo al chipotle

Ingredientes

• 1 tablespoon vegetable oil
• 1 package (16 oz) boneless skinless chicken breasts, cut into thin strips
• 1 packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
• 1/2 teaspoon chipotle chile powder
• 1/4 cup water
• 1 package (8.4 oz) Old El Paso™ Tortilla Pockets™ (8 Count), heated as directed on package
• 1/2 cup from 1 bottle (9 oz) Old El Paso™ Zesty Ranch Sauce
• 1 medium avocado, pitted, peeled and sliced
• 1/2 cup chopped red onions
• 1/4 cup chopped fresh cilantro leaves

Preparación

1. 1

   In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken strips; cook 5 to 7 minutes, stirring frequently, until no longer pink in center. Add chicken taco seasoning mix, chipotle chile powder and water; reduce heat, and cook 3 to 4 minutes, stirring frequently, until thickened.

2. 2

   Stuff tortilla pockets with chicken filling. Top with sauce, avocado, red onions and cilantro.