Chicken Artichoke & Jalapeño Taquitos

Name: Chicken Artichoke and Jalapeño Taquitos
Cuisine: American
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

Recipe and photos by Miss in the Kitchen

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Print Recipe:

Prep Time: 5 minutes

Total Time: 20 minutes

Cook Time: 15 minutes

Yield: 14 taquitos

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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