Recipe

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• 3 chicken breasts
• 2 tbsp chili powder
• 1 1/2 tsp ground cumin
• 4 tbsp canola oil, divided
• 1 (8 oz) package cream cheese
• 4 tbsp wholly guacamole classic dip
• 1/4 cup red bell pepper, seeded and diced
• 1/4 cup yellow onion, diced
• 1 cup crumbled queso fresco
• 1 1/2 cups wholly salsa guacamole & spicy pico dip
• 16 corn tortillas
• 1/2 cup water

• 1 Mix 1 tbsp of chili powder, 1 tsp of cumin, coriander, garlic powder, 1/2 tsp salt, black pepper, and 2 tbsp canola oil. Add to chicken and allow to marinate for 30 minutes.
• 2 Heat 2 tbsp of oil over medium in a large pan. Remove chicken from marinade and sear on both sides for about 2 minutes.
• 3 Add a 1/2 cup of water to the pan and cover allowing to cook for 15 minutes. Remove chicken and let it rest for 5 minutes before cutting.
• 4 Whip cream cheese for 3 minutes on high speed, and then fold in the guacamole, red bell pepper, onion, and the remaining cumin, salt, and chili powder.
• 5 Dice the chicken and add to the cream cheese mixture.
• 6 Heat tortillas in either the microwave between 2 wet paper towels for 30 seconds (5 at a time) or quickly (30 seconds) dip each tortilla into a pan of warm oil over medium low heat.
• 7 Wrap up 2 tbsps of filling into each tortilla, then top with guacamole salsa, and cook for 10 minutes at 350.
• 8 Remove from oven and top with queso fresco or Monterey jack cheese.