Chicken, Spinach & Artichoke Taquitos
Rating
This cheesy appetizer combines two of our favorite things in the world: chicken taquitos + spinach-artichoke dip.
Ingredients
- Cooking spray
- 1½ c. shredded cooked chicken
- 1 (8 oz.) block cream cheese, 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
- 2½ c. shredded Monterey jack
- Extra-virgin olive oil, for brushing
- Salsa, for serving
- Sour cream, for serving
Instructions
- 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 with salt and pepper.
- Place tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave 30 seconds, or until warm and more pliable.
- 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.
- Brush taquitos with oil and bake until crispy and golden, flipping halfway through, 15 to 20 minutes.
- Serve with salsa and sour cream for dipping.
