Chicken Artichoke & Jalapeño Taquitos

Chicken Artichoke & Jalapeño Taquitos

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Yield:
14 taquitos

Ingredients:
1 (10 oz.) container Chunky Artichoke & Jalapeño Dip; Also try with any of our Classic Dips & Spreads or our Greek Yogurt Dips & Spreads
1 cup cooked chicken, diced
3 tablespoons fresh cilantro, chopped
14 corn tortillas

Preparation:
Preheat oven to 375°F

Combine Chunky Artichoke & Jalapeño Dip with diced chicken and cilantro. Cover corn tortillas with a damp paper towel and heat in the microwave for 1 minute. Spoon about a tablespoon of filling into each corn tortilla and roll up into a taquito. Place seam side down on a greased or lined baking sheet.

Bake for 12 to 15 minutes or until tortillas are crisp and lightly browned. Serve immediately.

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recipe and photo by Miss in the Kitchen.