Taquitos

1 c shredded chicken, beef or pork
1/2 onion, chopped and cooked
1/2 (4 oz.) can green chilis
1/4 tsp cumin
1/2 tsp chili powder
1 clove garlic, minced
1 Tblsp chopped fresh cilantro or 1 tsp dried cilantro
1 cup chopped baby spinach
1/2 c cream cheese
4 corn tacos

Cook chicken and shred or use leftover chicken. Put rest of ing. except tacos in pan with chicken and warm until cream cheese melts.

Heat a small amount of oil and turn to low. Dip corn tacos in oil and fill with 1/4 of filling, wrap and roll. Place seam side down on greased baking sheet. Bake at 375- 400 for about 12 minutes. Top with avocado cream, sour cream, salsa or cheese.

Avocado Cream

1 large avocado
1 clove garlic
1/3 c olive oil
juice & zest of  1 lime
1/4 c fresh parsley
salt and pepper to taste

Put all in food processor or blender until smooth.