Baked Taquitos Dipped In Tomato-Chipotle Salsa

• 2 chicken breasts (or 3 cups rotisserie chicken)
• 2 tablespoons Creme Fraiche (or Mexican crema, sour cream, cream cheese)
• 1 white onion
• 12-15 corn tortilllas (flour tortillas OK too)
• cheese (Cotija, Feta, Jack or Mozzarella)
• olive oil (or lard)
• Cilantro for garnish (optional)

For the Tomato-Chipotle salsa:

• 2 tomatoes (or 3 plum tomatoes)
• 1/2 white onion
• 1 clove garlic
• 1 chipotle in adobo

For the Basis Guac:

• 1 avocado
• 1 lime
• 2 tablespoons finely chopped onion
• salt