INGREDIENTS

  • 2 tbsp. extra-virgin olive oil
  • 1/2 onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 2 c. shredded chicken
  • 2/3 c. red enchilada sauce
  • 4 tbsp. freshly chopped cilantro, plus more for garnish
  • Kosher salt
  • 2 c. shredded cheddar
  • 2 c. shredded Monterey jack
  • Sour cream, for serving (optional)

DIRECTIONS

  1. Preheat oven to 375° and line two baking sheets with parchment paper. In a medium skillet over medium heat, heat oil. Add onion and cook until slightly soft, 3 minutes. Add garlic and spices and cook until fragrant, 1 to 2 minutes more. Add chicken and enchilada sauce, then bring mixture to a simmer. Stir in cilantro, season with salt, and remove from heat.
  2. Make taquito shells: In a medium bowl, mix together cheeses. Divide mixture into twelve 3 ½” piles on prepared baking sheet. Bake until cheese is melty and slightly golden around the edges, about 10 minutes. Let cool 2 to 4 minutes, then peel shells off parchment. Add a small pile of chicken to each and roll tightly. Repeat until all taquitos are made.
  3. Garnish with cilantro and serve with sour cream, for dipping.

Source: https://www.delish.com/cooking/recipe-ideas/a21098239/keto-taquitos-recipe/