Chicken, Spinach & Artichoke Taquitos - Master recipes

Ingredients

• Cooking spray -
• 1 1/2 c. shredded cooked chicken -
• 1 (8 oz.) block cream cheese, at room temperature -
• 1 (14-oz.) can artichoke hearts -
• 1 (10-oz.) package frozen chopped spinach, thawed and drained -
• 1 tsp. chili powder -
• Kosher salt -
• Freshly ground black pepper -
• 18 small corn tortillas -
• 2 1/2 c. shredded Monterey Jack -
• Extra-virgin olive oil, for brushing -
• Chopped cilantro, for serving -
• Salsa, for serving -
• Sour cream, for serving -