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    Chicken & Cream Cheese Taquitos with Avocado dipping sauce...this looks good

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    • Janell Furgeson

      Chicken, Bacon & Cream Cheese Taquitos with Avocado dipping sauce: Let's be honest: These are fattening. I could NOT stop eating them! So yummy! You have to make this sauce!

    • Stacy McCarthy

      Chicken, Bacon & Cream Cheese Taquitos with Avocado dipping sauce. I love mexican food!

    • Marilyn Lane

      Recipes (To Make Skinny) More Cheese Taquito, Chicken Bacon, Chee Minis, Minis Taquito, Dips Sauces, Corn Tortillas, Chee Taquito, Avocado Dips, Cream Cheeses Chicken, Bacon Cream Cheese Taquitos with Avocado dipping sauce Leave off the bacon. Swap the flour tortillas for corn tortillas. Chicken, bacon, and chees taquitos. Chicken cream cheese taquitos with avocado dipping sauce Taste and Tells Chicken, Bacon and Cream Cheese Mini Taquitos as seen at 1/3 of a 16-ounce ...

    • Crystal Rondeau

      Chicken & Cream Cheese Taquitos with Avocado Dipping Sauce Taste and Tell's Chicken, Bacon and Cream Cheese Mini Taquitos as seen at Ingredients: 1/3 of a 16-ounce package bacon (about 6 slices), chopped 1/2 of an 8-ounce package cream cheese, softened 2 cans (12.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained (or used leftover cooked chicken) 8 flour tortillas (10-inch) Vegetable oil (I used canola) 1 medium avocado, pitted, peeled and cut up 1/4 cup mayonnaise 1/4 cup sour cream 1 tablespoon milk 1 1/2 teaspoons white vinegar 1/8 teaspoon salt 1/8 teaspoon dried parsley flakes 1/8 teaspoon onion powder dash Dried dill weed dash Garlic powder dash Ground black pepper Instructions: 1.Cook the bacon in a 10-inch skillet over medium heat until crisp. Remove the bacon from the skillet and drain on paper towels. 2.Stir the bacon, cream cheese and chicken in a medium bowl. 3.Cut each tortilla into 3 (3-inch) circles using a round cutter. Spoon about 2 teaspoons chicken mixture in the center of each (one) tortilla round. Roll the tortillas around the filling and secure with toothpicks. 4.Pour the oil into a heavy 4-quart saucepan to a depth of 3 inches. Heat the oil to 350°F. 5.Add the taquitos to the saucepan in batches and cook until well browned on all sides. Remove the taquitos from the saucepan and let drain on paper towels. Let cool for 5 minutes. Remove the toothpicks before serving. 6.Mash the avocado in a medium bowl with a fork. Stir in the mayonnaise, sour cream, milk, vinegar, salt, parsley, onion powder, dill weed, garlic powder and black pepper. Serve with the taquitos for dipping.

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