These might look tricky, but they're surprisingly easy to make. Just make sure to roll while the cheese is still warm—somewhere between 2 and 4 minutes after they come out of the oven.
Ingredients
1 tbsp. extra-virgin olive oil
¼ onion, finely chopped
2 garlic cloves, minced
½ tsp. cumin
½ tsp. chili powder
1½ c. shredded chicken
⅓ c. red enchilada sauce
2 tbsp. freshly chopped cilantro, plus more for garnish
Kosher salt
1 c. shredded cheddar
1 c. shredded monterey jack
Sour cream, for serving (optional)
Instructions
Preheat oven to 375° and line a small baking sheet 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.
Make taquito shells: In a medium bowl, mix together cheeses. Divide mixture into 6 piles on prepared baking sheet. Bake 8 to 10 minutes, or until cheese is melted and slightly golden around the edges. Let cool 2 to 4 minutes, then add a small pile of chicken and roll tightly. Repeat until all taquitos are made.
Garnish with cilantro and serve with sour cream, for dipping.
Recipe by Cooking TV Recipes at https://cookingtv-channel.com/keto-taquitos/