Crispy Chicken Tortilla Rollups & Avocado Crema

* I made the filling the day prior to assembling and baking these to save time, and it turned out great.  I did, however, make the mistake of covering with foil to keep warm in the oven.  Do not do this.  They ended up becoming soft and more like enchiladas than crispy rollups.  Still very tasty though!

Main Ingredients:

• 12 ounces shredded cooked chicken
• 1 cup jack cheese (divided)
• 1 cup cheddar cheese (divided)
• 1/2 cup corn kernels
• 1-2 sliced green onions
• 2 grated or minced garlic cloves
• 1/3 cup salsa
• 1 tsp. cumin
• the juice of  half a lime
• 1 tsp. salt
• a finely diced seeded Serrano pepper
• 1 container Greek yogurt (I used 32 oz)

Additional Ingredients:

• approx. 12 taco-size tortillas 
• 1/3 cup canola oil
• 2 garlic cloves
• dried cilantro (I used fresh...finely chopped)
• chipotle chile powder for sprinkling (I used regular chile powder)

Avocado Crema:

• one large ripe avocado (or two small)
• one container of plain yogurt 
• the juice of half a lime
• 1/2 tsp. salt
• 1/2 tsp. chipotle chile powder (I substituted Frank's hot sauce since I didn't have chipotle chile powder and it was perfect)

 
Preheat oven to 400. Make the chicken filling by combining the main ingredients in a bowl, using only 1/2 cup of each of the cheeses.  

Heat 1/3 cup canola oil and two grated garlic cloves in a small saucepan over med heat. When the oil is hot, turn off the heat and let the garlic infuse into the oil for 5-10 minutes. 

Assemble the tortillas by adding about 2 tbs. of the filling along the lower third of 12 flour tortillas -- sprinkle additional 1/2 cup of cheese. Roll up and place seam-side-down on a baking sheet lined with parchment or a Silpat.

Brush the tortilla rollups with the garlic oil and sprinkle with salt, cilantro, and chile powder. Bake for 8-10 minutes, flipping over halfway through cooking so both sides are able to brown and crisp. Sprinkle the tops with cilantro and red chili powder.

While the rollups bake, make the avocado crema. Add avocado to a bowl and mash until creamy. Add one container of plain yogurt, the juice of half a lime, 1/2 tsp. salt, and 1/2 tsp. chipotle chile powder (or hot sauce). Stir well to thoroughly combine and scoop into a serving bowl (or individual salsa cups). 

Recipe: www.wendyweekendgourmet.com via Pinterest