Spinach Artichoke Chicken Taquitos

First, combine the shredded chicken, chopped artichokes, chopped spinach, greek yogurt, sour cream, mozzarella, parmesan, salt, garlic powder, onion powder, and pepper in a bowl. Next, prepare the corn tortillas by lightly spraying them with avocado oil and heating them on the stove for 30 seconds on each side to make them pliable, then place them on a baking sheet. Fill each softened corn tortilla with the spinach artichoke chicken mixture and roll them tightly into taquitos. Bake the taquitos at 400°F (200°C) for 15 minutes. Flip the taquitos over and bake for another 10 minutes until crispy and golden brown. Enjoy!