Name: Chicken, Spinach & Artichoke Taquitos
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: Cooking spray -; 1 1/2 c. shredded cooked chicken -; 1 (8 oz.) block cream cheese, at room temperature -; 1 (14-oz.) can artichoke hearts -; 1 (10-oz.) package frozen chopped spinach, thawed and drained -; 1 tsp. chili powder -; Kosher salt -; Freshly ground black pepper -; 18 small corn tortillas -; 2 1/2 c. shredded Monterey Jack -; Extra-virgin olive oil, for brushing -; Chopped cilantro, for serving -; Salsa, for serving -; Sour cream, for serving -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Chicken, Spinach & Artichoke Taquitos

1. Cooking spray -

2. 1 1/2 c. shredded cooked chicken -

3. 1 (8 oz.) block cream cheese, at room temperature -

4. 1 (14-oz.) can artichoke hearts -

5. 1 (10-oz.) package frozen chopped spinach, thawed and drained -

6. 1 tsp. chili powder -

7. Kosher salt -

8. Freshly ground black pepper -

9. 18 small corn tortillas -

10. 2 1/2 c. shredded Monterey Jack -

11. Extra-virgin olive oil, for brushing -

12. Chopped cilantro, for serving -

13. Salsa, for serving -

14. Sour cream, for serving -

How to cook deliciously - Chicken, Spinach & Artichoke Taquitos

1. Stage

Preheat oven to 425° and grease a large baking sheet with cooking spray. In a large bowl, combine chicken, cream cheese, artichokes, spinach, and chili powder. Season filling with salt and pepper.

2. Stage

Place tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave 30 seconds, or until warm and more pliable.

3. Stage

Spread about ¼ cup of filling on one end of tortilla, then sprinkle a little cheese next to filling. Roll up tightly and place seam side down on baking sheet. Repeat with remaining filling and cheese.

4. Stage

Brush taquitos with oil and bake until crispy and golden, flipping halfway through, 15 to 20 minutes.

5. Stage

Garnish with cilantro and serve with salsa and sour cream for dipping.