Chicken Artichoke & Jalapeño Taquitos

A simple and delicious snack that the whole family will love! Another delicious recipe from Miss in the Kitchen.

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

Instructions

1. Preheat oven to 375°F
2. 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.
3. Bake for 12 to 15 minutes or until tortillas are crisp and lightly browned. Serve immediately.

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