Season mix with 1/4 teaspoon salt, half of lime juice and cilantro.
Transfer mixture to a 9 x 9-inch pan, and dust with chili powder.
Mix together sour cream, chipotle, 1/2 teaspoon salt and the rest of the lime juice.
Add to pan as the second layer.
Top with cheese; garnish with green onion and tomatoes.
Guacamole Chicken TaquitosYield: 28 taquitos 1 orange, juiced 1 lime, juiced 1/2 teaspoon salt 1/2 teaspoon black pepper 2 teaspoons chili powder 1 teaspoon ground cumin 6 tablespoons canola oil, divided 8 boneless skinless chicken thighs 1/3 cup minced yellow onion 2 tablespoons cilantro, minced 1 7-ounce package Wholly Guacamole 28 corn tortillas
Mix together orange juice, lime juice, salt, pepper, chili powder, cumin and 3 tablespoons canola.
Add to chicken and marinate for 20 to 30 minutes.
Heat remaining canola oil over medium high heat.
Remove chicken from marinade. Reserve marinade for later.
Cook chicken for 3 minutes on one side. Flip over and cook for another 3 minutes.
Add reserved marinade, turn heat to low, and allow to simmer for 20 minutes.
Uncover, and continue cooking for 5 minutes. Remove from heat and cool for 15 minutes.
Shred chicken into a separate pan. Coat with a little of the reduced sauce -- don't use all of it or the taquitos will be oily.
Mix chicken with guacamole, cilantro and onion.
Warm tortillas, between wet paper towels, in the microwave (about 5 at a time), or by dipping them into a hot pan with a few tablespoons of oil.
Add about 2 tablespoons filling to each tortilla. Roll up and skewer with a toothpick to hold it together.
For best results, prepare deep fryer according to manufacturer's instructions, and fry in batches for 2 minutes. When all taquitos have been fried, warm them up in a 350 degrees F oven for 10 minutes.
These game day recipes will score big with the crowd at your house. You can find more delicious ways to homegate at www.eatwholly.com.
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