Baked Chicken Taquitos with Avocado Crema

For the Taquitos

• 1 lb chicken breasts, cooked and shredded
• 4 oz fat-free cream cheese (softened)
• 1 C corn, no salt added
• ¼ C green enchilada sauce
• 2 Tbsp lime juice
• ½ tsp cumin
• ½ tsp chili powder
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ C low-fat shredded Mexican cheese
• ¼ C chopped cilantro
• 8 Xtreme Wellness High Fiber Tortillas*

For the Avocado Crema

• 1 avocado
• ⅓ C almond milk
• ¼ C nonfat plain greek yogurt (or sour cream)
• 2 Tbsp lime juice
• 2 Tbsp chopped cilantro
• ½ tsp garlic powder
• ½ tsp  chili flakes (optional)

1. Preheat oven to 425° F. Line a baking sheet with foil & spray with cooking spray.
2. Whisk cream cheese, enchilada sauce, lime juice, cumin, chili powder, garlic powder, and onion powder together until well combined. Fold in chicken, cilantro, corn, and shredded cheese to the filling.
3. Spoon 3-4 tablespoons of filling in a line on a tortilla. Roll tortilla tightly, leaving ends open, and place seam side down on baking sheet. Repeat until filling is gone.
4. Brush taquitos with olive oil, sprinkle with coarse sea salt, and bake for 20-25 minutes or until taquitos are crispy.
5. To make the Avocado Crema, blend all ingredients together until smooth. Season to taste. Serve with taquitos as a dipping sauce.

*The tortillas listed are burrito-sized and not gluten free. For smaller portions or gluten free taquitos, use small corn tortillas. Recipe should yield 16 small taquitos.

Nutrition facts are a calculated estimate of 2 taquitos (using specified tortillas) with 1/4 cup of Avocado Crema.