Keto Taquitos

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)

Method

1. Preheat the oven to 375°F and line two baking sheets with parchment paper.
2. Heat olive oil in a medium skillet over medium heat. Add onion and cook about 3 minutes until slightly softened.
3. Add garlic, cumin, and chili powder; cook 1-2 minutes until fragrant.
4. Stir in chicken and enchilada sauce, then bring to a simmer.
5. Mix in cilantro, season with salt, and remove from heat.
6. In a bowl, combine cheddar and Monterey jack cheeses. Divide into twelve 3 1/2-inch piles on the prepared baking sheets.
7. Bake about 10 minutes until the cheese is melted and golden at the edges.
8. Let the cheese shells cool for 2-4 minutes, then peel them off the parchment.
9. Spoon a small amount of the chicken filling onto each shell and roll tightly into a taquito.
10. Repeat with remaining shells and filling.
11. Garnish with extra cilantro and serve with sour cream for dipping.