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
Preparation
Step 1Preheat 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. Step 2Place tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave 30 seconds, or until warm and more pliable. Step 3Spread 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. Step 4Brush taquitos with oil and bake until crispy and golden, flipping halfway through, 15 to 20 minutes. Step 5Garnish with cilantro and serve with salsa and sour cream for dipping.
BUY NOW Wilton Large Sheet Pan, $10.51, amazon.com
