Chicken Artichoke & Jalapeño Taquitos
Recipe and photos by Miss in the Kitchen
Ingredients
- 1 (10 oz.) container 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
Instructions
- Preheat oven to 375°F
- Combine 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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