Chicken, Spinach & Artichoke Taquitos
 
 
This cheesy appetizer combines two of our favorite things in the world: chicken taquitos + spinach-artichoke dip.
Author:
Recipe type: Appetizer
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
  1. 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.
  2. Place tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave 30 seconds, or until warm and more pliable.
  3. 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. Brush taquitos with oil and bake until crispy and golden, flipping halfway through, 15 to 20 minutes.
  5. Serve with salsa and sour cream for dipping.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2019/10/06/chicken-spinach-artichoke-taquitos/