Baked Creamy Chicken Taquitos with CG Guacamole

I love Mexican food. But really, what is not to love? Maybe the calories and fat content. Ok, yes I could do without those....which is why I decided to BAKE these bad boys! If not actually healthier, I can at least tell myself that after I devour the entire batch (which is bound to happen if Tuesday's batch of cookies were any indication).

These were super super easy to make, especially since I used rotisserie chicken. Also, for those of you unlucky chefs without dishwashers, you get to cover the baking sheet with aluminum foil which cuts down on heavy duty scrubbing at clean up time =)

Baked Creamy Chicken Taquitos

Adapted from OurBestBites.com

Ingredients:

- 1/3 cup (3 oz.) non fat cream cheese

- 1/4 cup salsa (I used a mild red salsa)

- 1 tablespoon fresh lime juice

- 1/2 teaspoon cumin

- 1 teaspoon chili powder

- 1/2 teaspoon onion powder

- 1/4 teaspoon granulated garlic or garlic powder

- 2 tablespoons green onions, sliced

- 2 cups shredded cooked chicken

- 1 cup grated pepper jack cheese (I didn't have any so I used mozzarella)

- small corn tortillas

- salt

- cooking spray

1. Heat oven to 425. Line baking sheet with aluminum foil. Cover lightly with cooking spray and set aside.  

2. Heat cream cheese in the microwave for about 20-30 seconds. Add salsa, lime juice, cumin, chili powder, onion powder, and garlic. Stir well and then add green onions. Add chicken and cheese. Combine well.

3. Warning: the corn tortillas might crack without heating. In a damp paper towel, heat up a few tortillas at a time in the microwave for about 20 seconds. One by one, place 2-3 tablespoons of the mixture on the bottom 1/3 of the tortilla.

4. Roll up the taquito from the side closest to the mixture first. Roll up as tight as you can.

5. Place seam side down on the baking sheet. Repeat with the rest of tortillas. 

6. Spray tops with cooking spray and sprinkle with salt. Make sure the are not touching each other.

7. Bake for 15-20 minutes or until crisp and the ends start to turn golden brown.

What should you dip them in? You could be boring and dip them in salsa...OR you could make Culinary Goddess' Guacamole! I personally think it's a no brainer....

Culinary Goddess' Homemade Guacamole

Ingredients:

- 3 avocados

- 3 pinces of salt

- 1/2 tablespoons of minced garlic

- 1/4 cup red onion, diced

- squeeze of lemon juice

(you can add tomato, I would of but they didn't look good at Safeway)

Tips to cutting avocados:

- Cut vertically all the way around

- Pull apart the halves

- For the half that has the pit, take a knife and whack the pit until the knife gets stuck. Very carefully, twist the knife and the pit should come out.

1. Cut the avocados into halves and remove all pits.

2. Using a knife, slice avocados vertically and horizontally. When in little pieces, scrap out with a spoon into a bowl.

3. Add garlic, salt, onion, and lemon juice. Mix together.