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 -

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.