- 3 chicken breasts
- 2 tablespoons chili powder
- 1 1/2 teaspoons ground cumin
- 4 tablespoons canola oil, divided
- 1 (8 ounce) package cream cheese
- 4 tablespoons 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
- 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.
- Heat 2 tbsp of oil over medium in a large pan. Remove chicken from marinade and sear on both sides for about 2 minutes.
- 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.
- 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.
- Dice the chicken and add to the cream cheese mixture.
- 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.
- Wrap up 2 tbsps of filling into each tortilla, then top with guacamole salsa, and cook for 10 minutes at 350.
- Remove from oven and top with queso fresco or Monterey jack cheese.