Keto Taquitos

Makes 1 dozen

Add some heat to your snack time with these Keto Taquitos! A low-carb treat that’s bursting with flavor, these savory rolls are wrapped in a wonderful crunch wrapper. Ideal for a light and enjoyable meal or snack, the vibrant tastes will take your taste buds on a fiesta with every bite.

INGREDIENTS

2 c. shredded chicken
1/2 onion, finely chopped
4 cloves garlic, minced
1 tsp. ground cumin
1 tsp. chili powder
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)
2 Tbsp. extra-virgin olive oil

INSTRUCTIONS

1. Preheat the oven to 375° and line two baking pans with parchment. In a medium sized skillet, heat the oil. In about 3 minutes, the onion will be slightly tender. Sauté the garlic and seasonings for about 1-2 minutes, until fragrant. Add the chicken and enchilada sauce, and let it boil. After adding the cilantro and salt, turn off the heat.
2. Next, prepare the taquito shells. Combine the cheeses in a medium-sized mixing bowl. Arrange the ingredients in twelve 3 ½” heaps on the prepared baking sheet. Bake for 10 minutes, or until the cheese melts and the sides have browned. Cool for 2-4 minutes before peeling the shells from the parchment. Place a tiny chicken pile in each, then wrap tightly. Repeat for each taquito.
3. Add cilantro and serve with sour cream for dipping.