Chicken & Spinach Baked Taquitos

• 8 whole Whole Wheat And Corn Tortillas (taco Size)
• 1 Tablespoon Olive Oil
• 1 cup Onions, Diced
• 4 cloves Garlic, Minced
• 1 can 14 Oz Can, Diced Green Chilis
• 2 whole Boneless, Skinless Chicken Breasts, Cooked And Shredded
• 1/2 cups Chicken Stock
• 1 Tablespoon Cumin
• 1/2 teaspoons Garlic Salt
• 2 cups Baby Spinach
• 1- 1/2 cup Pepper Jack Cheese, Shredded
• 1/4 cups Chopped Fresh Cilantro
• Salsa And Guacamole For Dipping

1. Preheat oven to 450 F. Line a large rimmed baking sheet with foil, and spray foil with cooking spray.
2. Cut tortillas in half and set them aside.
3. In a large cast iron skillet over medium heat add oil, onions and garlic.
4. Let the mixture bloom for 3 minutes.
5. Add in green chilies, the pre-cooked chicken, chicken stock, cumin and garlic salt.
6. Let the mixture simmer 10 minutes.
7. Add a little more stock if the mixture looks dry.
8. Toss in spinach and cook just until its wilted.
9. Remove skillet from heat and assemble taquitos.
10. Grab a tortilla half.
11. Spread about 2 tablespoons of chicken mixture on the center/cut end of the tortilla, top it with a handful of cheese.
12. Roll up the taquito tightly, starting from the filling end, and place it on the baking sheet, seam side down.
13. Continue with remaining tortillas and filling.
14. Bake for 7 minutes.
15. Flip taquitos over and bake 7 minutes more until crispy.
16. Turn on the broiler if desired at the end to crisp them up a bit more.
17. Yeah, do it.
18. Serve with salsa and guacamole.
19. Garnish it with cilantro and enjoy!

whole wheat and, olive oil, onions, garlic, green chilis, chicken breasts, chicken, cumin, garlic, spinach, pepper, fresh cilantro, salsa

Taken from tastykitchen.com/recipes/main-courses/chicken-spinach-baked-taquitos/ (may not work)